Craving a healthy start to your day? These Banana Blueberry Spelt Pancakes offer a delicious and nutritious twist on classic pancakes, perfect for any morning. You’ll love how easy they are to make and how satisfying they taste.
Key Ingredients & Substitutions
- Spelt Flour: A healthy alternative to all-purpose flour, offering a slightly nutty flavor. You can substitute with whole wheat flour if preferred.
- Ripe Bananas: Essential for natural sweetness and moisture.
- Fresh Blueberries: Bursting with flavor and antioxidants. Frozen blueberries work well too.
- Plant-Based Milk: Keeps these pancakes dairy-free. Almond milk or soy milk are great choices.
- Maple Syrup: A natural sweetener. Honey or agave nectar can also be used.
Ingredients
Dry Ingredients:
- 1 ½ cups spelt flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- 2 ripe bananas, mashed
- 1 ½ cups unsweetened plant-based milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup fresh blueberries
- Coconut oil or non-stick spray for cooking
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 4
- Tools: Large mixing bowls, whisk, non-stick skillet or griddle, masher or fork.
Step-by-Step Instructions
1. Combine Dry Ingredients
In a large bowl, whisk together the spelt flour, baking powder, baking soda, salt, and optional cinnamon. Ensure everything is well combined for even rising.
2. Prepare Wet Ingredients
In a separate bowl, mash your ripe bananas until smooth. Stir in the plant-based milk, maple syrup, and vanilla extract. This creates the sweet, moist base for your healthy blueberry pancakes.
3. Mix Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. A few lumps are perfectly fine and often lead to fluffier pancakes.
4. Fold in Blueberries
Carefully fold the fresh blueberries into the pancake batter. Avoid overmixing to prevent the blueberries from breaking apart too much.
5. Cook the Pancakes
Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface.
6. Serve and Enjoy
Stack your warm Banana Blueberry Spelt Pancakes and serve immediately. Top with extra fresh blueberries, a drizzle of maple syrup, or a dollop of plant-based yogurt for a delightful breakfast.
Variation Ideas
- Nutty Crunch: Add a handful of chopped walnuts or pecans to the batter for added texture.
- Citrus Zest: Include 1 teaspoon of lemon or orange zest for a bright, tangy flavor.
- Chocolate Chip Goodness: Swap half of the blueberries for dairy-free chocolate chips for a treat.
- Spice It Up: A pinch of nutmeg or cardamom can add a warm, inviting aroma.
Storage Instructions
Store leftover Banana Blueberry Spelt Pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster or microwave until warm. You can also freeze them for longer storage; separate layers with parchment paper.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. There’s no need to thaw them beforehand.
Q: How do I know when the pancakes are ready to flip?
A: Look for bubbles forming on the surface and the edges beginning to set.
Q: Can I make these pancakes gluten-free?
A: Spelt flour contains gluten. For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
Q: What if I don’t have ripe bananas?
A: If your bananas aren’t ripe, you can bake them at 300°F (150°C) for 15-20 minutes until the peels are black and soft.
Q: Are these healthy blueberry pancakes good for meal prepping?
A: Absolutely! Cook a big batch and store them for quick and easy breakfasts throughout the week.
Q: Can I use regular cow’s milk?
A: Yes, you can substitute plant-based milk with regular dairy milk if you prefer.
