Spelt and vanilla blueberry pancakes with Agave syrup

Makes around 8/10 pancakes


  • 500g White Spelt flour
  • 1 tsp Baking powder
  • pinch of sea salt
  • 5 eggs, beaten
  • 600ml of milk
  • 1 tsp vanilla extract
  • 200g Chilean Blueberries


Mix the dry ingredients together, then whisk in the egg, milk and vanilla.

Heat up a little veggie oil in a large nonstick frying pan. Then add a large dessert spoonful at a time to make mini pancakes and cook in batches. Add about 3/5 blueberries to each pancake before turning them over and cook for about 3 minutes each side. Keep warm in a very low oven if needs be.

Serve with agave syrup, icing sugar and more blueberries.