I'd been using this recipe by Chocolate Covered Katie for awhile but the kids hated it and it had a strange smell. I'm honestly not sure why but I think it might have been the whole wheat flour that I was using. A few weeks ago I took this recipe and changed it a teeny tiny bit but what a HUGE difference it made. I made them again this morning and the kids were RAVING... "Mom, you're the BEST COOK!" "These are the best pancakes EVER." etc... I had to agree...they really were fabulous! It only took a year to come up with something that would get as good of reviews as Aunt Jemima. I feel like I can finally sit back and say "Job Done!"
Here it is...my edited version of Katie's blueberry pancakes.
Lemon Blueberry Pancakes
- 1 1/3 cup spelt flour
- 1/3 cup + 2 T oat flour (just put the oats in a blender/grinder and blend into powder)
- 2 overflowing tsp baking powder
- 1/2 tsp salt
- 3 tsp pure vanilla
- 2 T maple syrup
- 1 1/2 cups almond milk
- rind of one lemon
- juice of 1/2 lemon
- several handfuls of blueberries
I tossed all the ingredients except the blueberries into my blender and blended until it was a smooth mixture, but you can also mix by hand. Gently add blueberries. Coat the frying pan/griddle with coconut oil and cook. Because of the lemon and the spelt flour, these come out light and fluffy. If you don't like lemon, replace lemon with 2 tsp cinnamon.
**Note: Spelt Flour is not gluten-free