Banana & Strawberry Pancakes
Ingredients
- 2 ripe bananas (mashed)
- 1 cup spelt flour (110g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon lemon juice
- 3/4 cups almond milk (180g)
- 3/4 cups strawberries (150g) (sliced)
- 1 tablespoon coconut oil
- 4 tablespoons coconut yogurt
- 4 tablespoons maple syrup
Instructions
- Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon juice. Next, slowly add in almond milk until you get a thick batter.
- Finally, fold in the sliced strawberries, leaving some for garnish.
- Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ΒΌ cup of the batter per pancake (this will make around 8 pancakes).
- Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
- Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
- Nutrition information is per 2 pancakes.