The weather this past weekend was beautiful. On Saturday we were able to get outside for a hike and do some early spring lawn care. Yesterday started off cloudy and rainy but later in the afternoon the sun did manage to break through, calling us outdoors for another walk.
Let’s get back to breakfast yesterday. Pancake Sunday has become a rather new tradition lately. The recipe I used was pretty much the same as the Blueberry Banana Mango Spelt pancakes with egg whites replacing the “flax egg” which I found did fluff the pancakes up quite a bit more. I added in chia seeds at the end to help soak up some extra liquid. These were mighty tasty with a drizzle of pure maple syrup and extra blueberries on top.
Blueberry Banana Oatmeal Spelt Pancakes
Makes 8 medium pancakes
Makes 8 medium pancakes
Ingredients:
- 1/3 cup spelt flour
- 3 tbsp quick oats
- squeeze of fresh lemon juice
- 1/2 cup almond milk (or any kind of milk)
- 1/4 cup egg whites, whisked till a little frothy on top
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp pure vanilla extract
- pinch of sea salt
- 1/4 cup blueberries (or more)
- 1/2 banana, sliced
- 1 tbsp chia seeds
Directions:
- Combine the spelt flour, oats, cinnamon, baking powder, chia seeds and salt.
- In another bowl or measuring cup, mix the almond milk with a squeeze of lemon to create “buttermilk”. Add the egg white or flax egg and vanilla. Mix together.
- Pour the liquids into the dry ingredients and stir. Add the blueberries. If the batter is too thick, add in some water a bit at a time until it is slight runny. It will thicken while your pan is heating.
- Heat a pan on med-high to high temperature. Once hot (you could sprinkle some drops of water and if it bubbles the pan is ready), pour the batter into whatever size pancakes you’d like and add banana slices on top of the pancakes.
- Flip once.
- Enjoy with your favourite syrup, jam, fresh fruit or anything you can think of!
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