Serves 2–4

Ingredients

Spelt Pancakes

1 egg

2 Tbsp extra virgin olive oil or warmed coconut oil

2/3 cup almond milk or nut milk of choice

1/4 cup siggi’s plain yogurt

1 Tbsp sugar or maple syrup

2/3 cup spelt flour

2 Tbsp flax meal

3/4 tsp baking powder

1/4 tsp baking soda

Pinch of salt

Pinch of cinnamon

Toppings

siggi’s blueberry yogurt

1 pint fresh blueberries, washed and dried

Directions

1. Whisk the egg, oil, and almond milk together until well mixed.

2. Sift in the sugar, spelt flour, flax meal, baking powder, baking soda, salt, and cinnamon. Stir gently to combine, and let it sit for 5 to 10 minutes while the flours hydrate.

3. Heat your griddle over medium heat and grease it well, and keep the oven warm to store the finished pancakes. Make small, 4-inch pancakes, flipping them when the edges seem dry and there are bubbles all over.

4. Remove and keep warm in the oven…or devour immediately!