- 1 cup spelt or all purpose flour (or try these keto pancakes)
- 6 tbsp rolled oats
- 2 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup nondairy milk of choice (almond milk, soy milk, coconut milk, oat milk, etc.)
- 2 tbsp oil, or additional milk of choice
- 1 tsp white or apple cider vinegar
- 3 tbsp pure maple syrup, or stevia equivalent
- fresh or frozen blueberries (1-2 cups)
Whisk dry ingredients in a bowl. Stir in remaining ingredients except blueberries. I recommend letting this batter sit and thicken 10 minutes for fluffier pancakes. If needed, add a little extra milk of choice to form a pancake batter. Grease a nonstick skillet well, and heat on medium. When the pan is hot (test by adding a drop of water – if it sizzles, it’s ready), drop small ladles of batter. Press down. Press berries onto each pancake. Flip with a spatula when the edges begin to look dry. Let cook an additional minute or so before removing from the pan. To prevent sticking, be sure to re-grease the skillet after each set of pancakes. The batter can be made the night before if desired, or leftover pancakes can also be frozen.View Nutrition Facts