Easy banana pancakes made from spelt flour. Perfect for weekend brunch, breakfast during the week or afternoon coffee.
Pancakes are something that has only existed in my world for a few years. At home we often had “amaletten” aka crepes with homemade jam. Or blueberry or apple “tatschal”. These probably come closest to the pancakes.
I made banana pancakes for the very first time only a few weeks ago.
My babe wished for it. What a grandiose idea of him. I used a blogger’s recipe (THIS here) which seemed tasty and easy to make. I modified it for our taste so it’s a healthier version.
This is why this easy banana pancakes are made with
- spelt flour
- raw cane sugar (you can also use coconut flower sugar but consider that this will give it a brown-ish color)
- oat milk (almond or rice milk or also normal cow milk work as well)
The dough is made quickly and is ideal if you wanna use up overripe bananas.
Here’s some more TIPS:
- As already mentioned, use very ripe bananas. They are a lot sweeter than the light yellow ones. Apart from the taste, soft, ripe bananas are also easier to smash with a fork and they combine better with the other ingredients.
- Give the dough some rest. Like 5 minutes. This little time allows the flour to absorb the liquid.
- Cook the pancakes until you see little bubbles on the surface. That’s the perfect time to flip them.
- The best fat for cooking the pancakes is either butter, coconut oil or neutral plant based oil.
This way, if you want some more breakfast inspiration:
Let me know if you’ve made this recipe or any other! I’d be so excited to get an e-mail from you! Also say HI on INSTAGRAM an tag me on a Flowers in the Salad recipe so I can share it with my community!