Reintroducing spelt flour has been a game changer in so many respects. It makes baking so much easier, tastier, and pancakes just taste even better. Don’t get me wrong I love the nutty alternative flavour of buckwheat flour, but the doughiness of a pancake made with spelt flour, it’s airiness just wins every time.
These will most definitely be my new go to pancakes, no blending required just a little mashing. I’m yet to try them without egg so they aren’t vegan, but I will report back, probably just with a separate recipe if I they work out well with some egg replacers like flax eggs or maybe chickpea water. If you get there before me let me know!
These pancakes are lightly sweet thanks to the banana, cook and flip with ease and although I did use eggs in the mix I like to almost always add a little ground flax to the mix just for a fibre boost, sure why not! It also makes the batter just a tad thicker. Win win!
I topped mine off with some banana slices coated in Nature’s Charm Butterscotch sauce and some passionfruit for tartness!
Spelt Banana PancakesPrint Recipe
- 1 ripe banana mashed (approx. 120g unpeeled weight)
- 120ml milk of choice; non dairy will work just fine
- 2 large eggs
- 150g plain white spelt flour
- 2 tsp baking powder
- 1 tbsp milled flaxseed
- I topped mine with banana coated in Nature's Charm Butterscotch sauce and some passionfruit!
Mix together mashed banana, milk and eggs in a bowl. There should be only some teeny tiny lumps left in the banana so mash it a little more as you mix the wet ingredients together.
Add the flour, baking powder and flaxseed and mix to combine. Set to one side while you heat your pan.
Cook pancakes in a large pan that has been greased with a little oil of choice. Cook until bubbles form, approx. 1 -2 minutes, flip and cook for 1 -2 minutes more.
These pancakes reheat beautifully and are also delicious cold... though that is coming from a cold food fan!