Spelt Kefir Pancakes with Blueberry Sauce Recipe

I love breakfast. 

I never skip the comforting ritual of making myself a bowl of wholesome muesli and fruit, or oatmeal, or bread with ricotta and jam. I never give up the simple pleasure of a moka pot simmering on the stove while I chop an apple and scoop yogurt on my cereals. 

On Sunday, though, I like to cuddle myself with a real, cooked breakfast. Nothing makes it feel more like Sunday than having pancakes. Before this year, my breakfast rarely changed –the only alternative to my toast and jam was the croissant picked up in a hurry from a café. Now that I descovered the magical world of the American breakfast, of brunch and such, my whole Sunday routine changed dramatically. 

We made these healthy, wholesome, rustic pancakes with whole spelt flour and kefir. Kefir is fermented milk and is packed of nutrients and very good for you components. It’s the perfect substitute for buttermilk. 

Of course, we splashed them with Vermont Maple Syrup and a couple of spoons of blueberry sauce made with the last blueberries I was saving in the freezer.

Spelt Kefir Pancakes (makes 6 pancakes):

  • – 1 cup kefir*
  • – 1 large free-range egg
  • – 1 T raw cane sugar
  • – 1 cup whole spelt flour**
  • – 1/2 tsp salt
  • – 1/2 tsp cinnamon
  • – 1 tsp pure vanilla extract
  • – 1 tsp aluminum
  • -free baking powder
  • – 1/4 tsp baking soda
  • – butter for the skillet

* if you don’t have it, use buttermilk or fat-free plain yogurt

** whole wheat or oat will do, too. 

In a medium bowl, whisk together flour, salt, sugar, cinnamon, baking powder and baking soda. 

In a small bowl, whisk together egg, kefir and vanilla extract.Pour the wet ingredient on the dry ones, then stir with a spatula until combined.

Heat a non stick skillet over medium heat. Melt some butter.  When hot and bubbling, pour about 1/4 of a cup of pancake batter. When the surface is bubbling, flip pancake with a spatula. Cook until light brown and cooked through.

For the blueberry sauce, I cooked 1 cup frozen blueberries with 1 tablespoon water and 2 teaspoons sugar over medium heat. Once bubbling, I added 1 teaspoon cornstarch and let cooked for about 5 minutes, until thickened.

For serving pancakes, we used 2 tablespoons of maple syrup and 4 tablespoons of warm blueberry sauce. Heaven.
p.s sorry for the pic but as all you know, pancakes are good just when they come out of the pan. Ha.

You may also like : Strawberries and Cream French Toast Recipe

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