Blueberry Spelt Pancakes with Coconut Butter

These fiber-rich pancakes are bursting with flavor and will help keep you satified all morning

Blueberry Spelt Pancakes with Coconut Butter
Print Recipe
Prep Time
10 minutes
Cook Time
2-5 minutes
Prep Time
10 minutes
Cook Time
2-5 minutes
Blueberry Spelt Pancakes with Coconut Butter
Print Recipe
Prep Time
10 minutes
Cook Time
2-5 minutes
Prep Time
10 minutes
Cook Time
2-5 minutes
Ingredients
  • 1 cup spelt flour
  • 1/2 cup oat bran
  • 1 tsp baking powder
  • 2 cups almond milk
  • 2 medium eggs, beaten
  • t tsp pure vanilla extract
  • 1 cup fresh or frozen wild blueberries
  • 2 tbsp coconut oil
  • 1/4 cup coconut butter
Servings:
Instructions
  1. In a large bowl, stir together spelt flour, oat bran and baking powder. Add milk, eggs, vanilla; stir well combined. Fold in blueberries (be sure to thaw and drain excess water if using frozen berries.
  2. Melt coconut oil in a large skillet over medium heat. Pour about 1/4 cup batter into the pan for each pancake. Cook for a few minutes, until you see soft bubbles forming on the top and the sides are just turning golden. Flip and cook for a few more minutes, until cooked through. Serve immediately with a dollop of coconut butter. Let it slowly melt on top of hot pancakes.
Recipe Notes

Coconut butter is naturally sweet and can be used in place of real maple syrup. Yummy!

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