My favorite family tradition is Sunday Breakfast. Its day when we slow things down to make a proper start of the day. And there is no better way to start a day than a batch of light and fluffy pancakes. The pancakes are quick to make and the ingredients are items we usually have at hand. My favorite pancakes are these: blueberry. They provide a healthier alternative to most of the traditional pancake recipes because they contain blueberries, spelt flour and coconut oil. Blueberries are loaded with antioxidants which are associated with preventing cancer and health problems related to inflammation. The fibers from spelt flour help control your blood sugar and keep you feeling full until lunch. Youll love this blueberry pancakes and the fact that they are super healthy and delicious.

Vegan, Vegetarian
Yields: about 10 pancakes


2 cups Spelt flour
1/8 tsp salt
1 tsp baking powder
1 cup soy milk
1 tbsp lemon zest
banana, pureed
1 tsp pure vanilla extract
2 tbsp melted coconut oil
5 oz fresh blueberries, washed and dried
canola oil for cooking
maple syrup


Mix the flour, baking powder and salt in a large bowl. Add the milk and melted coconut oil. Mix well. Stir in the pureed banana and mix to combine. Gently stir in half the blueberries. In a large non-stick skillet heat 1 teaspoon of the canola oil over medium heat. Drop 2 tablespoons of the mixture into the skillet to make pancakes about 3 inches across. Cook for 2-3 minutes per side or until golden brown. Repeat with remaining batter, adding more oil if needed. Serve pancakes warm with maple syrup and the remaining blueberries.