Pancakes are often thought of as unhealthy, but they can be a super healthy and balanced breakfast if you simply use the right ingredients. These pancakes are made from a mixture of oat and spelt flours – spelt is an ancient variety of wheat with a superior nutritional profile to ‘modern’ wheat. These wholegrain flours mean the pancakes release their energy slowly and gradually, as well as being a great source of fibre, vitamins and minerals.
- 200g rolled oats
- 175g wholemeal spelt flour
- 1tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 tbsp maple syrup / honey
- 650ml almond milk
- 3 large eggs
- 2 tbsp olive oil
- 100g blueberries
- Place the oats in a food processer and blend until they are broken down to a course flour. Add the next 4 dry ingredients and pulse to mix.
- Add the next 4 wet ingredients and blend until you have a smooth batter.
- Allow the batter to rest for 10 minutes, then gently fold in the blueberries.
- Make pancakes by heating a non-stick pan, adding a little coconut oil and then a ladle-full of batter per pancake.
- Keep the pancakes in a warm oven while you make the rest. Serve warm drizzled with maple syrup, sliced banana, more berries or healthy toppings of your choice.