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The lower-sugar pancake recipe that will rock your weekend brunch


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siggis-ribbon

Welcome to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.

Brunch pancakes are pretty much the best thing about weekends—if only they packed a bigger nutritional punch for your post-workout I’m-so-hangry needs.

You’re in luck: This upgraded recipe courtesy of Sprouted Kitchen foodie Sara Forte (and appropriately gorgeous video) solve the age-old conundrum.

The key ingredient? Icelandic-style siggi’s yogurt, which boosts the moistness of batter and provides a seriously satisfying topping without much sugar. Powered with spelt flour and flax meal, it’s a healthier take on your usual flapjack—with only about three grams of sugar each.

Watch the video above (visual food coma guaranteed) and scroll down for the full, brunch-boosting recipe.

Get Started
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Spelt Pancakes with Blueberry siggi’s Yogurt and Fresh Berries

Serves 2–4

Notes
Spelt flour is dense and nutty, as a true whole-grain flour should be—which makes for a nicely chewy result. If you want a lighter pancake, swap out half of the spelt flour for unbleached all-purpose flour (an even swap). Don’t skip the step of letting the flours hydrate either way.

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!

Love it? Check out more breakfast inspiration here.

In partnership with siggi’s 

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