Made with nutty spelt flour, this stunning stack of healthy pancakes makes a heavenly weekend breakfast or brunch. A simple blueberry compote, made from frozen berries and a drizzle of maple syrup, adds a luscious slick of sweetness to this easy pancake recipe.
Put 200g (7oz) blueberries in a pan with 2 tbsp maple syrup. Put over a medium heat and bring to the boil. Simmer gently, stirring often, until the berries begin to burst. Remove from the heat and set aside.
In a mixing bowl, combine the spelt flour with the baking powder and bicarbonate of soda. Make a well in the centre.
In a second bowl, beat the egg, milk, vanilla and mashed banana together. Pour into the well in the first bowl and mix lightly to form a batter. Stir in the remaining 100g (3 1/2oz) blueberries.
Put a large frying pan over a medium heat. Brush the surface lightly with oil and add small ladlefuls of batter to form up to 6 pancakes in total, spacing them out well. Cook for a couple of minutes, or until bubbles appear on the surface and the undersides are lightly browned. Flip over and cook for a further minute or so.
Repeat to make 12 pancakes in total. Serve the hot pancakes in stacks of 3 with the blueberry compote and extra banana slices, if you like.
Freezing and defrosting guidelines
Freeze the pancakes only – cook according to the recipe and then allow to cool. Layer the cooked pancakes in greaseproof paper and wrap well. Freeze for up to 3 months.
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