Wild Blueberry Spelt Pancakes


Spelt pancakes make for a delicious alternative to the usual offerings on pancake day. Spelt as a grain is thought to be much healthier that white flour as it contains a stronger nutrient profile. This includes a higher protein and fibre content of traditional white flour. So go on, stack ’em high!

Wild blueberry spelt pancakes

(To make pancake mixture. Makes six spelt pancakes.)
4 eggs
300ml semi skimmed milk
Pinch of pink Himalayan salt
300g wholemeal spelt flour
6 tsp coconut oil
1 tablespoon wild blueberry conserve
Handful of fresh blueberries
Drizzle of acacia honey

Nutritional Info
(Note: This is per pancake, excluding all toppings. I’ve done this so you can switch it up and add your own toppings.)
KCAL – 246
P – 12.3
C – 37.5
F – 5.2

To create your pancakes, begin by mixing your eggs, milk, flour and pinch of salt into a large bowl. I’m old school so prefer mixing by hand, but you can use a blender if you’d prefer. Heat a teaspoon of coconut oil on a medium sized pan at a medium heat. Measure out 150ml of pancake mixture and cook until brown on each sized. Each pancake would get a fresh teaspoon of coconut oil to prevent any sticking. And ofcourse if you’re confident enough, give it a flip.