Spelt Flour Banana & Blueberry Pancakes


About Spelt…

Spelt is ancient grain, from the same family as wheat, barley, and rye. With the rise of industrial agriculture and efficient farming, wheat has become our grain of choice. However, spelt is resurfacing as a go-to health food and become popular for use in pasta making, breads and various cakes.

In its original form, spelt has a light reddish-brown color and a nutty flavor. Despite it being a whole grain, it does not produce heavy products. Instead, it has a light and airy texture, similar to wheat. This is the main reason why I have switched to using spelt products when cooking with pasta, or options when buying bread.

Like its family members, spelt does contains gluten, which is a protein that essentially acts like a glue to hold food, like bread, together. The gluten in spelt flour is a little more delicate than wheat gluten, so if you only have a mild reaction to gluten you may choose to opt for spelt going forward

For general health the spelt grain is also more water-soluble than wheat, which makes it easier for the body to digest. Due to the many minerals and vitamins spelt contains, it can help regulate metabolism, increase circulation, improve the immune system, lower blood sugar, and reduce bad cholesterol levels.

These Pancakes are light fluffy and extremley moorish. If you wish to make the savory version of these all you need to do is leave the banana and blueberries out of the batter.



  • 150g Wholemeal spelt flour

  • 1 egg (1tsp blended chia seeds for vegan option)

  • 200ml Almond milk

  • 2 teaspoons of baking powder

  • 1 Medium banana

  • Handful of blueberries

  • Pinch of salt



  1. In a large bowl combine all the dry mixture (Flour, baking powder & pinch of salt) together and mix well.

  2. In a separate bowl beat 1 egg, then pour in your choice of plant based milk and beat well until the egg is mixed well into the milk. If you are making the vegan version of these please use 1 teaspoon of blended Chia seeds and add to the milk.

  3. Peel your banana, mash until smooth.

  4. While mixing, begin adding the milk mixture to the flour which will start to form a batter like paste.

  5. Once the batter is nice and smooth, not too runny but also not too thick, add your mashed bananas, blueberries and give it a good stir.

  6. In a well greased heated pan start adding 2 tablespoons of the pancake batter and fry for about 30 seconds on each side.

  7. Once all the batter has been cooked, stack your pancakes and enjoy as desired!