Vegan, contains gluten, preparation time approx. 5 min. + 15 min. time to rest + 15 min. baking time
300 gr. spelled flour
150 gr. wholemeal spelled flour
3 teaspoons of baking powder
A pinch of salt and cardamom
3 tablespoons of agave syrup
3 teaspoons of sunflower oil
1.5 teaspoon of vanilla
Approx. 570 – 600 ml. of carbonated mineral water
Approx. 375 gr. fresh blueberries
Coconut fat for frying
Another Agave syrup, rice syrup, or maple syrup for the finished pancakes.
1. Put all ingredients in a bowl and stir until smooth with a hand mixer. If the dough seems too thick, add a bit more mineral water.
2. Let the dough rest for 15 minutes – longer possible too – and prepare two coated pans with a little coconut fat in the meantime.
3. Heat the coconut fat, pour in a small ladle of dough per pancake (approx. 4 pancakes per pan), and bake out on both sides until golden brown.
4. Serve drizzled with a little agave syrup or rice syrup… and enjoy.
