Hey there 🙂
Today I want to share with you a variation of a banana spelt pancake recipe from revolutionfromhome.com:

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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.

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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 🙂

Happy Easter! DSCF1835

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 🙂

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