A few years ago, I taught healthy cooking classes in area public schools where I used to live in Santa Clarita, CA. I worked for a wonderful organization called A.S.E Enrichment and my boss provided an unforgettable recipe for blueberry and yogurt pancakes. I’ve adapted it to be even more “real”, omitting the canola oil, etc. and have even created a “soaked flour” version. Soaking flour makes it easier for the body to digest and assimilate the nutrients.
I’ve been using this recipe for my family since 2006 and it is definitely a favorite. It is very versatile and other add-ins like chia seeds work well in it. This is one you will want to bookmark and use over and over again!
- 2 cups sprouted spelt or einkorn flour
- 2 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 tsp organic cinnamon
- Optional add-ins: chia seeds, nutritional yeast, etc.
- 4 Tbs organic butter or coconut oil, melted
- 4 Tbs organic applesauce
- 2 pastured eggs
- 1 cup organic yogurt
- 1 cup organic, preferably raw, milk (or buttermilk)
- 2 Tbs raw apple cider vinegar (if doing soaked flour method)
- 4 tsp organic, grade b maple syrup or 2 tsp raw honey
- 1 tsp organic vanilla
- 2/3 cup organic blueberries, fresh or frozen
Non-Soaked Flour Method:
Mix the dry ingredients in a bowl with any optional add-ins. Beat the egg in another bowl and whisk in the butter (or coconut oil), milk, maple syrup (or honey), applesauce, and vanilla. Pour the dry ingredients into the wet ingredients and mix until the batter is no longer dry. Fold in blueberries.
Butter a griddle and ladle pancake batter onto it. When the edges of the pancakes rise and are slightly golden underneath, flip pancakes. Cook until golden on the other side.
Soaked flour method:
Place the flour, milk, and apple cider vinegar (or use buttermilk instead of milk and vinegar) in a blender and blend until well-combined. Leave for 12 hours or overnight.
The next morning, add the remaining ingredients (except blueberries) and mix again in the blender. Add milk as needed for desired consistency.
When done blending, fold in blueberries.
Cook on griddle as directed above.
Top with pastured butter, organic maple syrup, and fresh blueberries if in season.