Blueberry Pancakes


2 cups whole grain flour (spelt, buckwheat, kamut, barley, oat)

2 cups water

3 Tbs. apple cider vinegar or fresh lemon juice

1 tsp. vanilla

½ tsp. salt

½  tsp. baking soda

1 tsp. baking powder

2 Tbs. honey

¼ cup coconut oil

1 ½ cup blueberries


Mix flour, water, and vinegar together in an airtight container, and let sit at room temperature over night.  In the morning, mix in the remaining ingredients.


Pour ½ cup at a time on a hot skillet (350 degrees, or medium heat) brushed with coconut oil.  Cook until edges are dry.  Flip to other side and cook until middle is firm.


Serve with oil, 100% pure grade B maple syrup, home made Jam, fresh fruit, or raw applesauce.


Make extra batches and freeze between waxed paper sheets for a quick breakfast later.  Reheat in toaster, on skillet, or in toaster oven.


About Janae

Janae is a Registered Nurse whose main focus is integrative healing practices. She has experience as an herbalist, health and wellness coach, and as a personal development and Law of Attraction coach. She is a raw food and whole food chef extraordinaire, essential oils specialist, massage therapist and meridian tapping coach. She is a doctoral student at the University of Arizona in their nurse practitioner program. Read More