Blueberry Pancakes!

My little family just loves pancakes and these are my son’s favourite ones. As I have mentioned before he just loves blueberries so this is a real treat for him in the morning. Blueberries, as I have written about before, are a super food packed full of antioxidants. The antioxidants in these little beauties can help fight cancer, heart disease and type 2 diabetes. A great fruit for a pancake, porridge or just as a snack.

In most of my recipes that contain flour I will only use spelt, oat or brown rice flour. I no longer use white flour as it is highly processed and it does not have much nutrition value left. For me, it is like eating cardboard so there is not much point.

Spelt flour is more nutritionally dense so therefore better for your body. The flour contains significant levels of iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. These vitamins and minerals all help to keep our hearts healthy, our bones and teeth strong and it can boost our energy levels.

Eggs are an inexpensive way to provide us with a healthy supply of protein. Recent studies have shown that eggs contain lots of vitamin D which is great for preventing osteoporosis and rickets. They can also help with weight loss as they have a high protein content which helps keep us fuller for longer.

If we have a lot of milk in the house then I tend to use organic cows milk for this recipe. However, if you are lactose intolerant then please feel free to use almond milk or coconut milk.   The reason I give our son organic cows milk is the research now suggests that organic milk has more omega 3 than normal milk. Omega 3 is essential for healthy growth and development. Drinking milk regularly helps protect against skin diseases such as eczema. It keeps our hearts healthy and helps to protect us against cancer and arthritis.

The final ingredient in these lovely pancakes is baking powder. Although you might think it is just a raising agent, baking powder has been used in baked goods for a very long time. There are also a few health benefits to using it.  Baking powder is an alkaline substance that helps to neutralize the body’s pH levels. When the body has the correct pH levels the kidneys remove the acid build up effectively and helps to protect us against kidney disease and cancer.

Serves 4

Equipment needed

  •  Large bowls x 3
  • Whisk
  • Metal spoon
  • Stick blender or fork
  • Frying pan
  • Ice cream scoop or a small ladle
  • Fish slice
  • Plastic brush


  • Blueberries x 2 large handfuls
  • Spelt flour x 200g
  • Baking powder x 1 tsp
  • Organic Cows Milk x 200ml
  • Eggs x 2 or Ex-large x 1
  • Coconut oil to cook the pancakes in
  • Maple syrup to serve
  • Extra blueberries, raspberries or banana to serve as well


Mix the spelt flour (please note: if you do not have any of this flour you can make it in the food processor or if you want to you could use oat or brown rice flour) and baking powder. Next separate the yolk from the white of the egg. Add the yolk and the almond milk to the dry ingredients and mix. Then whisk the egg whites in a separate bowl until soft peaks form and you can turn the bowl upside down without the eggs falling out.

Finally fold the egg whites into the pancake mix. Now I like to blend some of my blueberries with my stick blender. My son thinks it’s great when the pancakes come out blue. I normally use frozen blueberries during winter so I would recommend putting a little bit of boiling water on them to defrost them before blending.

If you are using fresh and you don’t have a stick blender then you could mash 1 handful of them with a fork. You may have a small child who would enjoy doing this job for you. Then I also add a handful of whole blueberries into the mix as well. To make my life less stressful I make these on a Friday night ready for Saturday morning. I have bowls with lids on so I can put it straight in the fridge.

Put the frying pan on the hob on a high heat. To cook these pancakes make sure your pan is nice and hot. Put a small amount of coconut oil in the pan and use a plastic brush to cover the base. I have a plastic brush that you can heat to a very high temperature so it won’t melt. Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.

Now wait. You will notice they start to cook around the out around the outside edge of the pancake. This is a good time to turn them over. Hopefully, the pancake should be a nice golden brown colour. Once they are cooked on both sides add the maple syrup and a few blueberries, raspberries or banana. There you have a healthy, delicious breakfast in no time at all.

The mixture should make about 24 small pancakes or 12 large ones. I tend to make mine small as I have a little one to feed and Ted is still only eating small amounts. If there are only two of you, you can freeze the other half of the mixture and eat it at a later point. Pancake mixture freezes well. Alternatively you could make them all and freeze what you don’t eat. Then remove from the freezer, defrost for a couple of hours and toast under the grill or in the toaster. Just add a bit of butter, honey or maple syrup. They make a great snack at anytime during the day.