Start your day with blueberries, one of the most nutrient-dense and alkaline foods you can eat. They’re loaded with fiber, Vitamins C and K, and manganese, and have the highest antioxidant level of all fruits and vegetables. This pancake recipe is a delicious way to add blueberries to your alkaline diet.
Spelt, a grain closely related to wheat, is known for its ability to maintain your body’s proper pH level due to its high phosphorus level. It’s also high in fiber (8 grams per 1 cup) and minerals, making it a better choice for baking than refined white flour. People with gluten sensitivities often find spelt easy to digest due to its high water solubility.
This recipe also contains flaxseeds, which are not only a good source of protein and fiber, they provide Omega-3 fatty acids, proven to improve heart health and lower the risk of stroke.
If pancakes are an important part of your and your family’s diet, try this recipe to boost the nutrition while still enjoying the delicious taste and aroma of traditional pancakes.
Blueberry Spelt Pancake
- 2 tablespoons ground flaxseed
- 1 tablespoon grapeseed oil
- 1 tablespoon maple syrup plus extra for topping
- 1 1/4 cups almond milk (unsweetened and unflavored)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup spelt flour
- 1 cup organic blueberries
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
How to Prepare
In a large measuring cup, combine the almond milk, vanilla, grapeseed oil, maple syrup, ground flaxseed and apple cider vinegar and stir well. Set aside for at least 5 minutes. The mixture will thicken quite a bit.
In a large bowl, combine the spelt flour, baking soda, salt, and baking powder. Mix well. Add the liquid ingredients and stir just until you can’t see any dry ingredients; some lumps are okay. Add the blueberries and stir again gently just to combine.
Heat a non-stick griddle to 325 degrees. Don't add any fat or oil to the pan. (If you don’t have a non-stick griddle, you will have to add some melted vegan butter to the pan.) Scoop out 1/3 cup of batter for each pancake and gently pour onto the griddle.
Cook until the edges look slightly dried and golden and bubbles appear on the surface of each pancake. Flip the pancakes and cook for another 30 seconds. Serve with maple syrup and additional blueberries.