Spelt Blueberry Pancakes

 

This recipe was created by one of the Engine 2 participants, Anthony Salerno, who makes these for his daughter, Ella. He then freezes the leftovers for future quick breakfasts or late-night snacks. This recipe is for a double batch.

INGREDIENTS:

· 2 cups spelt flour

· 2 cups oat flour

· 2 tablespoons baking powder

· 4 tablespoons ground flaxseed meal

· ½ teaspoon salt

· 3 ½ cups low fat soy milk

· 4 tablespoons applesauce

· 2 tablespoons agave nectar

· 1 tablespoon vanilla extract

· 2 cups blueberries

INSTRUCTIONS:

Whisk the flours, baking powder, flax meal, and salt together in a large bowl.
Combine the wet ingredients in another bowl.

Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very thin, but it will thicken.

Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp.

After the batter has rested, fold in blueberries.

Heat a dry skillet until a drop of water dances on its surface. Spraying the skillet once should allow for three batches of pancakes.

Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.

Cook until the batter begins to bubble and the bottom of the pancake is golden.

Flip and cook on the other side until both sides are golden.