Sophie Michell's spelt and vanilla blueberry pancakes with Agave syrup

hellomagazine.com

Sophie Michell says: "This is my favourite type of pancake, fluffy light and packed full of zingy flavour and superfood goodness with the Chilean Blueberries. To make them even healthier I have used Spelt flour, which is easier to digest than wheat flour and I have sweetened it with a touch of lower GI agave syrup."

Ingredients

Makes 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

Method

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 tcook 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.

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