Ingredients
2 RIPE BANANAS, MASHED
110G SPELT FLOUR
1 TSP. BAKING POWDER
½ TSP. BAKING SODA
1 TSP. LEMON JUICE
180ML ALMOND MILK
150G STRAWBERRIES, SLICED
1 TBSP. COCONUT OIL
4 TBSP. COCONUT YOGHURT
4 TBSP. MAPLE SYRUP
Method
1.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.
2.Finally, fold in the sliced strawberries, leaving some for garnish.
3.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 bit of the batter per pancake, so that it will make around 8 pancakes.
4.Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
5.Serve the pancakes with a tablespoon of coconut yoghurt and maple syrup, and garnish with remaining strawberries.