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Spelt Pancakes

Spelt Pancakes

nicole spiridakis

"Light and fluffy pancakes made with whole-grain spelt flour and sweetened with just a touch of maple syrup."
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Ingredients

17 m servings 413 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
  2. Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
  3. Stir buttermilk mixture into the spelt flour mixture until just combined.
  4. Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Footnotes

  • Cook's Notes:
  • To make these gluten-free, use 1 cup gluten-free oat flour instead of the spelt flour.
  • Substitute raspberries or strawberries for the blueberries if desired.

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