My Go-To Banana Pancakes

Fluffy, doughy, good for you.

If you follow this account, you know that I love pancakes!

Stacks of 'em, actually. Drizzled with maple syrup or honey, topped with berries and fruit compotes, sprinkled with nuts and granola, finished off with a dollop of creamy nut butter and creamy yoghurt - if this doesn't sound like heaven to you then I don't know what does..

Servings: makes about 9 pancakes

Total time: 30 min

Ingredients

2 very ripe bananas

1 cup unsweetened almond or oat milk

1 egg

15g flax seeds

1 tsp apple cider vinegar

1/2 cup (50g) buckwheat flour

1 cup (140g) spelt flour (type 630)

2 tbsp (40g) coconut sugar

1/2 tsp cinnamon

pinch of salt

1 tsp baking powder

butter or coconut oil for frying

serve with

Greek yoghurt

apricots & red currants

toasted hazelnuts or almonds

hazelnut or almond butter

maple syrup or honey

Instructions

1. Peel the bananas and place them in a blender along with the milk, egg, flax seeds and vinegar. Blend until smooth.

2. In a big bowl, combine the flours, sugar, baking powder, salt, cinnamon and roughly combine. Pour in the wet ingredients and whisk until no clumps remain and a smooth batter forms.

3. Heat a frying pan, then add 1 tsp of butter or coconut oil and fry one medium sized pancake at a time. Fry each pancake on each side until golden brown and repeat until no batter is left.

4. Serve the pancakes when they’re still warm along with fresh fruit, compote, nut butters, toasted nuts and a drizzle of maple syrup or honey. Enjoy!