The Best Fluffy Blueberry Pancakes

These are simple as can be but I love a good blueberry pancake. I live in Los Angeles and am ridiculously lucky that there are blueberries at the market every Sunday. They’re so pretty and flavorful. Of course, you can use frozen blueberries too. I’m just coming back from a trip to South America where everything was fresh and tasty.

I can’t wait to dive into making some of the recipes inspired by my trip, but first: pancakes. Whenever I’m away for an extended period of time, I want something comforting and simple. This fits the bill perfectly. This weekend is my first weekend home in a few weeks and I can’t wait to eat a pile of these with a cup of some Colombian coffee.

Comforting and simple, these fluffy blueberry pancakes are what you need to start off a productive weekend. Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.

Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes.

Add the blueberries and fold into the batter. Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles. Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with maple syrup and pats of butter. Adrianna Adarme is a food blogger and author living in Los Angeles, California.

She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Just like wheat, spelt also contains gluten. Unlike wheat, however, spelt is low in poorly-digested fructan carbohydrates. In many instances, people who believe they may be intolerant to gluten may in fact be intolerant to the fructan carbohydrates in wheat. Sprouted spelt flour is even easier to digest than regular spelt flour.

This is because sprouting releases all the vital nutrients stored within whole grains and makes them easier to digest. So, if you think you may be gluten-sensitive but still want to give spelt a try, sprouted is the way to go! People who are truly gluten intolerant should react badly to spelt. The spelt litmus test should help you decide.

People who are not gluten intolerant should tolerate spelt just fine. Also, for what it is worth, a study published in Gastroenterology showed that individuals who were not diagnosed with celiac disease did not react badly to gluten, but rather to the fructan found in wheat and other foods. Made with whole grain sprouted spelt flour and flax seeds, this wheat free fluffy banana pancake recipe is super healthy and SO super good!

1. In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda and salt. 2. Make a well, or hole, in the center of the flour mixture and pour in the vanilla, eggs, hemp milk, and coconut oil. Whisk together thoroughly until just combined, but do not over-mix.

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