Blueberry Pancakes

Blueberry Pancakes

Blueberry Pancakes

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.

Serves 4-6


  • 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


  1. 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.
  2. Add the next 4 wet ingredients and blend until you have a smooth batter.
  3. Allow the batter to rest for 10 minutes, then gently fold in the blueberries.
  4. Make pancakes by heating a non-stick pan, adding a little coconut oil and then a ladle-full of batter per pancake.
  5. 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.



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