Banana Pancakes

Fluffy and made from wholesome ingredients,
these delicious pancakes taste like heaven.

Time to read: 3 mins | Time to make: 30 mins | Yields: about 20 pancakes

Ingredients

Batter:

• 1 cup (130 g) of whole wheat flour

• 1 cup (130 g) of spelt flour

• 2 teaspoons of baking powder

• 1 1/2 teaspoons of baking soda

• ½ a teaspoon of salt

• 1 tablespoon of honey (optional)

• 2 eggs, lightly beaten

• 1 and 2/3 cups (400 ml) of almond milk

• 1 tablespoon (15 g) of butter, unsalted, melted,
  + butter for frying (alternatively, you could use coconut oil)

• 2 ripe bananas, mashed

Serving:

• Pure maple syrup, nut butter of choice, mixed berries

Method

1. In a large bowl, whisk together the dry ingredients.

2. Make a well in the center of the flour mixture and pour in the honey, eggs, milk, and melted butter or coconut oil. Whisk together thoroughly, but don’t over mix.

3. Gently fold the mashed bananas into the batter with a spatula.

4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated.

5. Using 1/4 cup of batter for each pancake, pour the batter into the pan and cook pancakes until outer edges firm up and bubbles start forming at the top, about two minutes. Flip them over to cook the other side for another two minutes. Set aside on a plate.

6. Repeat with the remaining batter.

7. Serve with maple syrup and fresh fruit (like an apple, blueberries, or a sliced banana).

8. Freeze the leftovers for another day. You can reheat them in a toaster oven or a stovetop.

Nutrition facts, per pancake:

Energy: 79kcal | Carbs: 13g | Protein: 3g | Fat: 2g