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Alkaline Blueberry Spelt Pancakes

Use the recipe below or check out the Nutritional App to find other quick & easy lunch ideas. This recipe is 100% electric!


"Having these Blueberry Pancakes is like having Spring for breakfast! These vegan spelt pancakes are made with white spelt flour so they are super healthy , delicious, super simple to make!"

Yields: 6 pancakes| Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 3o mins


  • 1 ½ cups white spelt flour, leveled (note 1, note 2)

  • 2 tablespoons agave nectar

  • pinch of sea salt

  • 1 ¼ cup sparkling mineral water (note 3)

  • 1 tsp lime juice (note 3)

  • 1 tsp vanilla extract*

  • ¼ cup unrefined coconut oil, melted (note 4)

  • 1 cup fresh or frozen blueberries

  • 1/4 tsp. Sea Moss gel* **

  • grapeseed oil for skillet

* optional

**see Ultimate Nutritional Guide App for approved foods & recipes


  • In a large mixing bowl, gently whisk together your dry ingredients: white spelt flour and salt. In a separate small mixing bowl, mix melted coconut oil, lime juice, and vanilla extract* until combined.

  • Make a well in your dry batter and add in coconut oil mixture. Into the well, slowly pour in your 1/4 cup of sparkling water. Using a spatula, begin to gently mix, adding 1/4 cup of sparklingly mineral water at a time until just combined. DO NOT OVER MIX. If you find the batter too thick for your liking, add a couple tablespoons of sparkling water into the batter until you reach the desired consistency. Gently fold in blueberries.

  • Preheat your cast iron pan or flat griddle over medium-high heat for 30 to 60 seconds. Rub a thin layer of grapeseed oil over your iron. Scoop ¼ cup of pancake batter onto iron. Let pancakes cook over medium heat until bubbles form before flipping about 1½ to 2 minutes.

  • Cook other side until golden brown for again about 1½ to 2 minutes. Do this for each pancake until done. Serve hot with agave nectar, coconut nectar, or blueberry syrup! You can even serve this with homemade Strawberry Jam!

  • These pancakes will keep in the refrigerator for 4 to 5 days and will keep in the freezer for up to 2 months.



  1. WHITE SPELT FLOUR: If you don't have access to white spelt flour, use regular spelt flour or whatever flour you have on hand. I have used this recipe with both white spelt and regular spelt flour and they both turn out great.

  2. GLUTEN FREE FLOUR: If you are gluten free, use gluten free flour mix like coconut flour and chickpea flour (equal proportions of each).

  3. NAUTRALLY SPRARKLING MINERAL WATER has naturally carbonated and allows your pancakes to fluff up when cooking. The acid in the lime juice also helps activate the carbonations. This is how Electric Eaters can achieve more leavening without using acidic products like baking soda, yeast, or eggs.

  4. MELTING COCONUT OIL: Cooking with coconut oil can be a tricky thing. At high temperatures, the molecular structure of the oil changes and can be harmful to to the body. So when melting coconut, make sure to do so at low temps, slowly rather than rapidly. In this case, add coconut oil to a small pot on low heat until melted.


*Get access to over 200 more recipes, guides, and tools own our Ultimate Nutritional Guide App! Download today!

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