2 ripe bananas, mashed 1 cup (110g) spelt flour 1 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. lemon juice
3⁄4 cup (180ml) almond milk
3⁄4 cup (150g) strawberries, sliced
1 tbsp. coconut oil
4 tbsp. coconut yogurt 4 tbsp. maple syrup
Directions
Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon juice. Next, slowly add in almond milk until you get a thick batter.
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than 1⁄4 cup of the batter per pancake (this will make around 8 pancakes).
Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
