Spelt Blueberry & Buttermilk Pancakes

Sunday, October 27, 2013

This is my favourite pancake/hotcake recipe for breakfast. I've taken a basic pancake recipe and made a few healthy tweaks...but you'd never know. It's absolutely delicious! 


  • 2 cups organic white spelt flour
  • 1/2 tspn baking soda
  • 2 1/4 tspn baking powder
  • 1/2 tspn salt
  • 1/4 cup organic coconut oil/butter
  • 1/4 cup stevia
  • 2 cups buttermilk (ideally room temp)
  • 2 free range eggs (ideally room temp)
  • Dash of pure vanilla essence
  • 1 cup blueberries (can be fresh or frozen)
  • For frying: 2 tbsp coconut oil/butter
  • Serve with: Maple syrup or for a healthier (but still yummy option) dark organic agave syrup


1. Combine (and sift) all dry ingredients (except stevia)
2. In a separate bowl whisk the wet ingredients and stevia. You will need to melt the coconut butter so it combines well and doesn't form lumps. If your eggs and buttermilk are at room temp the coconut oil is less likely to clump when combined. 
3. Lightly whisk the wet mix into the flour. Try not to over beat.
4. Heat a heavy based frypan and melt a little more coconut oil. Pour batter into about 3-4 inch pancakes. Scatter blueberries on top and lightly press into each pancake. Flip when bubbles rise to the surface.
5. Serve with maple syrup or dark organic agave syrup

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