Spelt and Vanilla Blueberry Pancakes with Agave Syrup
Serves: 8
Cost CuttingEco FriendlyQuick Make
"This is my favourite type of pancake, fluffy light and packed full of zingy flavour and superfood goodness with the Chilean Blueberries. To make them even healthier I have used Spelt flour, which is easier to digest than wheat flour and I have sweetened it with a touch of lower GI agave syrup" - Sophie Mitchell
Ingredients:
500g White Spelt flour1 tsp Baking powder
pinch of sea salt
5 free-range eggs, beaten
600ml milk
1 tsp vanilla extract
200g Chilean Blueberries
method:
- Mix the dry ingredients together, then whisk in the egg, milk and vanilla.
- Heat up a little veggie oil in a large nonstick frying pan. Then add a large dessert spoonful at a time to make mini pancakes and cook in batches. Add about 3/5 blueberries to each pancake before turning them over and cook for about three minutes each side. Keep warm in a very low oven if needs be.
- Serve with agave syrup, icing sugar and more blueberries.
