Fluffy Vegan Spelt Blueberry Pancakes. Soft, fluffy and downright amazing. Completely oil-free, dairy-free, yet so moist and healthy!
FLUFFY VEGAN BLUEBERRY PANCAKES
Now, this is how you start a Monday! Say hello to my big, juicy, soft, fluffy blueberry pancakes! After all the interest from yesterday's Facebook post, I rushed to make another batch of these beauties so you could all be flipping blueberry pancakes in style this week.
Frozen blueberries that are coated with flour so they don't bleed the dough and turn it an ugly color.
Are you wondering "but wait, all her recipes are supposed to be gluten-free"? Well, today I'm doing something I haven't done since I started this blog (Oct 2013). I am sharing a recipe with gluten today. They are made with whole grain spelt flour. I personally do not have celiac disease, nothing of the sort. However, I have noticed whole wheat doesn't digest as well with me as spelt. I also prefer the flavor and softness that spelt flour yields in baked goods. It has less gluten than whole wheat, which is one reason for softer results. While I make nearly 95% of my food gluten-free, I do use spelt on occasion at home. It has a decent amount of protein, potassium and iron in it.
Let's back up a bit. I love to share this info with you all because I get a lot of messages and emails for health advice, especially pertaining to gout. When I first started changing our diets to heal my husband from debilitating gout, I removed EVERYTHING imaginable for quite awhile. When your husband is sick continually, in pain, and on crutches, you do everything you can to fix it. I removed anything that could possibly be inflammatory for him. That included gluten. That is what started me on a gluten-free baking adventure. That, in addition, to many of you asking for gluten-free recipes. I've been baking gluten-free almost 4 years now and I've become very comfortable with it and know how most of the flours behave. I actually PREFER the flavor of the recipes on my blog that are gluten-free compared to traditional ones with white/wheat flour, they just taste better with more flavor.
But, after time of being plant-based (since Oct. 2012) and my husband being healthy and gout-free for so long, his system has really healed itself. We have been able to reintroduce foods that were a huge NO before! It has been amazing. We just have to not overdo it. His body was so ridden with sickness from meat and dairy, that any possible inflammatory foods for him like mushrooms, spinach, beans and wheat only worsened it. Foods he still cannot eat are asparagus, okra, lentils and alcohol.
Would you look at hard darn fluffy these are...and cooked through. I don't think there is anything more gross than a vegan pancake that is still raw in the center.
1/4 cup (36g) blanched almond flour (This helps them be moist and replace oil)
1 tablespoon (10g) potato starch , not potato flour (This is what helps them be light/fluffy)
2 teaspoons(10g) baking powder
1 tablespoon (9g) ground flaxseed
1/4 teaspoon + 1/8 teaspoon (3g) fine sea salt
1 cup, up to 2 tablespoons more (237 mL to 266 mL, if needed of "lite" canned coconut milk (a creamy milk is important here. I think soy or cashew milk would work, just a tad less fluffy. See directions)
2 tablespoons (40g) pure maple syrup
2 teaspoons (10g) vanilla extract
Optional add-ins: Blueberries (I used 1/2 heaping cup), chocolate chips, nuts, etc. I obviously used blueberries for this, but they are just as amazing plain, actually my favorite way
Note: As with all my recipes, using a scale will yield accurate results. Also, please keep in mind that subbing an ingredient, particularly a flour or trading dry for liquid sweetener and vice versa, is going to yield different results. I test my recipes, often multiple times, so I share the final recipe that works perfectly. I will help in any way I can, so please ask me about any subs before guessing. It's best to make the recipe as written for best results.
Add the spelt flour, almond flour, potato starch, baking powder, flaxseed and salt to a large mixing bowl and whisk really well until there are no lumps and everything is well incorporated. It's always best to weigh your ingredients for accurate results. Make sure you add a bowl to the scale, then zero it out and then weigh ingredients.
Make a well in the center of the dry ingredients and pour in the milk, syrup and vanilla. Ok, so here's the thing, if you used Bob's Red Mill blanched almond flour, you should only need 1 cup milk, but if you use a better version that is more finely ground/fluffy, you will likely need the extra 2 tbsp milk because it will produce a slightly thicker batter. I tested BOTH. I used "lite" coconut milk, shake the can well first before measuring. Give the liquids a mini stir and then whisk everything together just until smooth and combined and all the flour is mixed in, but being careful not to over mix it since there is gluten in the spelt and you don't want tough pancakes. The batter should be fairly thick and smooth, but still slightly pourable, not real runny, otherwise you will end up with flat pancakes. Adjust the batter if necessary. Set the batter aside to rest for 10 mins. Do not skip this step. It will help your batter to thicken some and the baking powder and starch to absorb some liquid, resulting in fluffy pancakes. At this same time, heat up your pancake griddle (350 degrees) or a small frying pan over medium-low heat.
Meanwhile, if making them blueberry (I used frozen) remove them from the freezer and toss them with 2 teaspoons spelt flour to coat them, so it doesn't turn your batter an ugly color. This is more important for the frozen ones. I used the big blueberries for the photos, but prefer them with the small wild blueberries, as they make the batter easier to work with. Be sure to shake the excess flour off through a strainer before adding them to your batter, or too much flour will get in it.
If using a pancake griddle nowadays, so no need to spray at all, but if using a frying pan, you will need to spray with nonstick for each pancake. Pour 1/4 cup batter for each pancake (to get 8) and let them cook 3-4 mins on the first side, or until the edges have started to firm up and get a dry look. You can take a little peak underneath to see if they are golden, flip over and cook another minute or two until cooked through. Serve with hot maple syrup. YUM.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!