Ingredients

The following ingredients have 2 Servings
  • 1 cup spelt flour*
  • pinch salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tbsp maple syrup
  • 1 tbsp lemon juice
  • ½ cup full fat coconut milk
  • ½ cup + 1-3 tbsp water
  • 1 banana, finely sliced
  • 1 tbsp olive oil
  • 1 tbsp oil for frying (I used sunflower oil)
  • maple syrup
  • pomegranate seeds
  • chopped hazelnuts

Instruction

  • In a mixing bowl, combine flour, salt, baking soda and baking powder.
  • In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and 1 tbsp of olive oil.
  • Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture, but do not over mix. Add more water (1-3 tbsp) as needed - depends on how thick your coconut milk was.
  • Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray).
  • Ladle a tablespoon of the pancake mix onto a greased pan and with a back of a spoon shape it into a rough circle. Place banana slices in the batter and push them in gently with your fingers.
  • Once small bubbles start to appear in the pancakes, flip them gently. Fry for another minute or so (until nicely browned on both sides) and serve. Keep cooked pancakes warm in a 100° C oven while making the rest.