Top chef Sophie Mitchell says: “This is my favourite type of pancake, fluffy light and packed full of zingy
flavour and superfood goodness with the Chilean Blueberries. To make them even healthier I have used Spelt flour, which is easier to digest than wheat flour and I have sweetened it with a touch of lower GI agave syrup.”
Makes 8/10 pancakes
500g White Spelt flour
1 tsp Baking powder
pinch of sea salt
5 eggs, beaten
600ml of milk
1 tsp vanilla extract
200g Chilean Blueberries
Mix the dry ingredients together, then whisk in the egg, milk and vanilla.
Heat up a little veggie oil in a large nonstick
frying pan. Then add a
large dessert spoonful at a time to make mini pancakes and cook in
batches. Add about 3/5 blueberries to each pancake before turning them
over and tcook for about 3 minutes each side. Keep warm in a very low
oven if needs be.
Serve with agave syrup, icing sugar and more blueberries.