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.
In case you are curious why they are white, they are frozen blueberries that are coated with flour so they don't bleed the dough and turn it an ugly color.
Ok, so you are probably (maybe?) wondering...."but wait, all her recipes are supposed to be gluten-free", but today I'm doing something I haven't done since I started this blog (Oct 2013). I am sharing a recipe with gluten today. These Fluffy Vegan Spelt Blueberry Pancakes are divinely soft and fluffy. Like, so soft and pillowy. They also don't have one drop of oil in them, yet perfectly moist! But, yes, they have gluten and are made with spelt flour. Allow me to explain. 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. To be blunt, it stops me up more. Not fun. I only have that problem if I eat whole wheat. 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, better taste and easier to for me to digest, personally. While I make nearly 95% of my food gluten-free, I do use spelt on occasion at home, mainly for pancakes or muffins. It has a decent amount of protein, potassium and iron in it. It also doesn't leave as bold of a taste as whole wheat does.
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. One of his favorite foods ever is mushrooms and for 3 years, we had to completely eliminate them. He now eats them with no problem. He also can tolerate spelt flour perfectly. This is amazing and just goes to show you how once your body truly heals itself, things that were thought to be allergic or dangerous could really be ok. 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.
So, back to these pancakes. Would you look at hard darn fluffy they are...and cooked through. I don't think there is anything more gross than a vegan pancake that is still raw in the center. I made 3 batches of these this weekend and they all turned up soft, fluffy and cooked through. Fluffy pancakes only for this girl! I've said it a million times on this blog, flat pancakes to me are just worded incorrectly, crepes, lol. I want my fork to cut down into a pancake. Ever since my husband bought me a pancake griddle for Christmas, I've been making pancakes every weekend like a crazy pancake fool. If you follow me on Facebook, you've seen my many weekend pancake posts, lol!
These vegan pancakes are also on the blog because I will occasionally get asked in the comment section of my recipes how to make a certain recipe with "regular flour", which tells me that although you love the gluten-free recipes, you are ok with gluten ones too. For those of you who don't want gluten, or hate it, do not worry, this will not turn into a gluten-filled blog. I still prefer my gluten-free baked goods over all others I've tried and I LOVE baking gluten-free and the challenge of it and the fact that anybody can eat the recipes, make me super happy. I will only seldom share something with spelt.
For all of my vegan gluten-free pancakes, here is some more pancake porn for you!
- Life Changing Vegan Pancakes.....most popular.
- Low-fat Vegan Gluten-free Pancakes....made with corn flour.
- Peanut Butter Chocolate Chip Cookie Pancakes...nothing more to say here. Just make them.
- Pumpkin Spice Latte Pancakes....like Starbucks in pancake form.
As always, all of my pancakes are naturally vegan, which means no eggs or dairy and they are also oil-free, with the exception of my Gingersnap Pancakes.
I cannot wait to hear what you think of these Fluffy Vegan Spelt Blueberry Pancakes! Be sure to leave feedback below and let me know! I'd also love to see a pic on Instagram using my hashtag #thevegan8, so I don't miss the notification, as it saves to my page that way!
- 1 cup spelt (140 g, I use Arrowhead Mills Organic Spelt, love it, Spelt is NOT gluten-free fyi)
- ¼ cup blanched almond flour (36 g, this helps them be moist and replace oil)
- 1 tablespoon potato starch, not potato flour (12 g, this is what helps them be light/fluffy)
- 2 teaspoons baking powder (9 g)
- 1 tablespoon ground flaxseed (9 g)
- ¼ teaspoon + ⅛ teaspoon fine sea salt (3 g)
- 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 would work. See directions)
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- Optional add-ins: Blueberries (I used ½ 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 ¼ 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.