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Ingredients

1 cup buttermilk 1 egg 1 tablespoon maple syrup 1 tablespoon coconut oil, melted 1 cup spelt flour 1 ¼ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon ground cinnamon ¼ teaspoon salt 1 cup fresh blueberries

Nutrition Info

413 calories carbohydrate: 66.3 g cholesterol: 97.9 mg fat: 11.6 g fiber: 3.9 g protein: 15.7 g saturatedFat: 7.4 g servingSize: - sodium: 920 mg sugar: 21.2 g transFat: : - unsaturatedFat: : -

Whisk buttermilk, egg, maple syrup, and coconut oil together in a bowl.
Whisk spelt flour, baking powder, baking soda, cinnamon, and salt together in a separate bowl. Add blueberries and toss gently to coat.
Stir buttermilk mixture into the spelt flour mixture until just combined.
Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet and cook until bubbles begin to form, 1 to 2 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

8 pancakes

Light and fluffy pancakes made with whole-grain spelt flour and sweetened with just a touch of maple syrup.