My mom recently read the book/watched the “Forks Over Knives” movie and has decided to incorporate their lifestyle recommendations in our lives. If you don’t know what that is, it’s basically saying that a plant-based diet is best, and avoid most/all animal products. Annnyway, in honor of trying out some of the recipes in this book and national pancake day (didn’t want to go to IHop for obvious reasons), we tried out the super yummy recipes for dinner. You can taste that they’re “healthier” but still extremely yummy.
Spelt Blueberry Pancakes (servings depend on how many pancakes you choose to indulge)
- 2 cups spelt flour
- 2 cups oat flour
- 2 tablespoons baking powder
- 4 tablespoons ground flaxseed meal
- 1⁄2 teaspoon salt
- 31⁄2 cups low-fat soy milk
- 4 tablespoons applesauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon vanilla extract
- 2 cups blueberries
Whisk the flours, baking powder, flaxseed meal, and salt together in a large bowl. Combine the wet ingredients in another bowl. Form a well in the center of the dry ingredients and add the wet ingredients. Stir the batter just until the dry ingredients are thoroughly moistened; it will seem very thin, but it will thicken.
Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb liquids). If you can’t wait, your pancakes won’t be as crisp. After the batter has rested, fold in the blueberries (or place them in while cooking for a better distribution).
Heat a dry skillet until a drop of water “dances” on its surface. Spraying the skillet once should allow for three batches of pancakes. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet. Cook until the batter begins to bubble and the bottom of the pancake is golden. Flip and cook on the other side until both sides are golden.
I love mine with low sugar strawberry jelly! My mom’s is up-top, with syrup and powdered sugar. My low cal toppings = justifiably eating too many 😉