Healthy Blueberry Pancakes Recipe | Alkaline Recipes

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and offers a different texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds flavor while sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Turn on the stove and add 2 oz of water to a pan.

Add 2 oz of blueberries to the water.

Add 1 tablespoon of agave sweetener (optional).

Cook on low heat for 2 and 1/2 minutes, stirring occasionally.

If needed, add a little more water to prevent dryness.

Use V. Whit spelt flour for the pancakes.

Add 2 tablespoons of coconut milk and 2 teaspoons of agave sweetener to the mixture.

Add 2 teaspoons of avocado oil and mix the liquid ingredients together.

Add 220 lbs of white sifted spelt flour and mix until combined; a mixer can be used if preferred.

Add 4-5 blueberries to the batter.

Heat a pan on medium heat and add 1/4 teaspoon of avocado oil, keeping it in the center.

Pour in the batter and add 4-5 blueberries on top of the batter.

Cook until the edges look duller and dark brown, then prepare to flip the pancake.

Ensure all sides come up before flipping the pancake.

Drain any leftover oil towards the pancake before flipping.

Use a toothpick to check if it's done; it doesn't have to come out clean due to not using any raising agents.

If the blueberries burst a little, that's fine.

For the second pancake, add the batter first and then the blueberries to prevent them from taking up space.

Repeat the cooking process, ensuring to clean the pan to prevent sticking after each pancake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens