Blueberry Pancakes

Ingredients

• 250 g blueberries
• 200 g spelt whole‑grain flour
• 2 tbsp coconut palm sugar
• 1 tsp Baking powder
• 0.25 tsp vanilla powder
• a pinch of salt
• 400 ml milk (3.5% fat)
• 2 Eggs
• 2 tsp butter
• powdered erythritol for dusting

Instructions

1. 1.

   Wash, rinse and drain the blueberries well. In a bowl combine the flour with coconut palm sugar, baking powder, vanilla powder and salt. Whisk in the milk until a thick batter forms. Add the eggs and stir to incorporate. Fold in the blueberries.

2. 2.

   Bake a total of eight small pancakes. Heat 1 tsp of butter in a large skillet. Drop four spoonfuls of batter into the pan and cook each side for about 3–4 minutes over medium heat until golden brown. Repeat with the remaining batter.

3. 3.

   Dust with powdered erythritol and serve immediately.