Hi guys, so the weekend is not that far away, and I want to share with you this amazing recipe that I’ve created. Blueberry spelt pancakes. You are going to love them! They are so light, fluffy, filling and nutritious. I love using spelt flour because of its high fiber content, garbanzo flour for its high protein content, and blueberries for the antioxidant properties. I also make my own hemp milk which is loaded with amino acids, iron, magnesium and zinc (*keep reading to learn how to make it). These pancakes are easy to make – an absolute necessity on a brunch table! On my brunch menu they usually come along with yummy vegan sausages and home fries 🙂
Go ahead and get those bananas from your local market and they’ll be ripe and ready for the weekend to use.
Here is how to make them:
Yield: 10-12 pancakes depending on the size.
Time: 30 min
- 3 medium or 2 large ripe bananas
- 2 cups of help milk* (or sub. any other plant milk)
- 1 cup of garbanzo flour
- 1 cup of spelt flour
- 1.5 tbsp of potato starch
- 1/2 tbsp baking powder
- 1 tbsp brown sugar
- big pinch of sea salt
- 1 tbsp of olive oil
- 1 cup of blueberries (fresh or frozen)
In a large mixing bowl mash bananas with a fork. Add hemp milk, sugar and salt. Add all the dry ingredients. Mix well all together with a whisk or a mixer until smooth. When the batter is ready add olive oil in. Now add blueberries, and mix again. Heat up a pan on a medium/high heat. Drop a heaping spoonful of the batter onto the pan, and cook until bubbles begin to form and pancakes get solid around the edges. Then flip and cook the other side. I usually have 3 small pancakes cooking at the same time on a 9″ pan. That’s it! Serve with generous amount of maple syrup and vegan butter. Or try it with fresh fruits, vegan yogurt and jam. Enjoy 🙂
*Hemp milk. This is easy. In a high power blender blend 1/4 cup of hemp seeds and 2 cups of filtered water. 30 seconds. No straining is necessary. Keep refrigerated in a mason jar – will last for about a week. Simple!