Blueberry Pecan Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour * 3/4 cup water mixed with 1 Tbsp. of yogurt * 1 egg, lightly beaten * 1/2 c blueberries (fresh or frozen) * 1/2 c crispy pecans * 1/4 tsp. fine Celtic sea salt. * 1/2 cup extra virgin coconut oil * 2 tsps. baking powder * 1 tsp. vanilla
Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.
Serve with honey, maple syrup or butter.
For variations, use different kinds of fruit.
Makes about 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Serve with honey, maple syrup or butter.
For variations, use different kinds of fruit.
Makes about 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 164.9
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 81.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.4 g
- Protein: 2.5 g
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