This recipe was created by one of the Engine 2 participants, Anthony Salerno, who makes these for his daughter, Ella. He then freezes the leftovers for future quick breakfasts or late-night snacks. This recipe is for a double batch.
2 cups spelt flour
2 cups oat flour
2 tablespoons baking powder
4 tablespoons ground flaxseed (also sometimes labeled “flax meal”)
½ teaspoon salt
3 ½ cups low-fat soy or almond milk
4 tablespoons unsweetened applesauce
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 cups blueberries
1. Whisk the flours, baking powder, flax 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.
2. Let the batter rest for 15 minutes (spelt flour takes a little longer to absorb the liquids). If you don’t wait, your pancakes won’t be as crisp!
3. After the batter has rested, fold in the blueberries. Heat a dry, nonstick skillet (ceramic-coated skillets work especially well) until a drop of water dances on its surface. Ladle a large scoop of batter into the pan. Several pancakes can be cooked at once if you’re using a large skillet.
4. 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.
Servings: Makes 25 to 30 pancakes