Blueberry Spelt Pancakes

I made these ones over Easter for my partners family. They all said that they were very filling compared to normal pancakes. I found I could only eat 1 1/2 and I was full for hours! (must be all that fibre)

1 1/4 cups of whole meal spelt flour

1 cup of natural rolled oats (not instant)

1 1/2 cups skim milk (or alternative if needed)

1 1/2 cups frozen blueberries (defrosted) plus more as a side

3 drops of vanilla essence

Real maple syrup and coconut yoghurt (to serve)

METHOD

1. Combine all ingredients in a bowl and whisk until most lumps are gone

2. Place covered in fridge for 15 minutes

3. Heat a pan on medium heat and spray with oil

pancakes

4. Place a few spoonful’s of mixture into the pan (don’t make the pancakes too big or they will be too hard to flip!)

5. You know they are ready to flip when the edges start to look cooked and there are bubbles all over the pancake

6. Once flipped cook for a few minutes and then serve!

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