Nondairy milks such as rice, oat, almond or soy milk work well with baked goods. They’re equivalent to a 2% milk in consistency.
Makes 12 (4-inch) pancakes or waffles
1 cup fresh or frozen blueberries
2 tablespoons spelt flour
2 cups spelt flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup soy or rice milk
1 tablespoon agave syrup
1. Toss the blueberries in the 2 tablespoons of spelt flour and set aside
2. Combine remaining ingredients (except syrup) in a blender until smooth
3. Pour 1/4-1/3 cup batter onto heated waffle iron and cook until steam diminishes for about 1-2 minutes
5. Remove to a plate; can top with yogurt, agave syrup and/or blueberries!
*When using fresh blueberries in the batter, increase the cooking time. For the waffle recipe, wait an extra 1-2 minutes after the steam diminishes. You may have to experiment with time depending on the size and temperature of the waffle iron.
Nutrition per pancake/waffle:
Fat: 1.5 g
Protein: 4 g
Sodium: 12 mg
Carbohydrates: 16 g
Fiber: 3 g