Over the Easter weekend, one of my dearest friends came to visit. We stumbled across this great breakfast recipe.
A piece of advice on the side: It makes it that much more fun to make these if you’ve got Jack Johnson’s song “Banana Pancakes” playing in the background :).
Our variation ended up being vegan and free of processed sugars but I will mention the original ingredients here as well.
This makes about 12 medium sized pancakes.
First, we combined all the dry ingredients in one bowl:
2 cups spelt flour (send those through a sift in case there’s clumps), 3 tsp baking powder, 1/4 tsp salt (orig. recipe calls for 1/2 tsp), 1/2 tsp vanilla powder (we also added ground cinnamon and cardamom).
Next, in a seperate bowl, we combined the wet ingredients:
1 medjoul date blended with a small amount of water, 2 “flax-eggs” (1 flax egg: 1 tbsp shredded flax combined with same amount of water, mix well, let sit for 15 min), 4 tbsp coconut oil, 4 ripe mashed bananas, 1/2 cup rice/soy/almond/… milk. We also added a chopped apple.
Put the two together,
you’ve got yourself a pancake dough.
And off you go 🙂
The orig. recipe calls for 1 tbsp sugar instead of the date mixture and 2 eggs instead of flax-eggs. Seperating the yokes from the egg whites and beating the latter until they reach a foamy stiff consistency before adding the eggs to the wet ingredients will add additional fluffiness.
The recipe suggests enjoying the pancakes with salted butter and maple syrup. We just used an apple sauce sprinkled with cinnamon.
I hope you enjoy the recipe as much as we did 🙂
PS If you are looking for more tasty sounding pancake recipes, check out: ambitiouskitchen.com … trying out her recipes is on my personal “to-enjoy” list 🙂