Banana, spelt and blueberry pancakes recipe

  • Serves 4 (makes about 12 pancakes)
  • 15 mins to prepare and 15 mins to cook
  • 273 calories / serving
  • Healthy
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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.

  1. 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.
  2. In a mixing bowl, combine the spelt flour with the baking powder and bicarbonate of soda. Make a well in the centre.
  3. 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.
  4. 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.
  5. 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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  • Ingredients

  • 300g (10oz) fresh or frozen blueberries
  • 2 tbsp maple syrup
  • 150g (5oz) spelt flour
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda
  • 1 large egg, beaten
  • 150ml (5oz) milk
  • 1 tsp vanilla extract
  • 2 ripe bananas, mashed, plus extra sliced banana to serve (optional)
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  • Energy 1158kj 273kcal 14%
  • Fat 3.7g 5%
  • Saturates 1.1g 6%
  • Sugars 23.2g 26%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 52.2g Protein 9.6g Fibre 5.7g


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