Ingredients
Pancakes
- 1 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 2 teaspoons granulated stevia.
- 1/2 teaspoon turmeric, ground.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1/4 teaspoon sea salt.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter, melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
To serve
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
Directions
- 1. In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour.
2. In a seperate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently.
3. Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes.
4. Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.
Note
Gluten-free option: Replace the spelt flour with buckwheat flour. Do note, that this will make the pancakes more dense.
We’ve turned traditional fluffy buttermilk pancakes on their head by swapping plain flour for the more nutritious spelt flour and added a touch of turmeric to give a golden hue.
Ingredients
Pancakes
- 1 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 2 teaspoons granulated stevia.
- 1/2 teaspoon turmeric, ground.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1/4 teaspoon sea salt.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter, melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
To serve
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
Directions
- 1. In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour.
2. In a seperate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently.
3. Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes.
4. Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.
Note
Gluten-free option: Replace the spelt flour with buckwheat flour. Do note, that this will make the pancakes more dense.