Sometimes you need an indulgent breakfast to start your day, and my ‘go-to’ for a comforting breakie is definitely pancakes. Nine times out of ten, if they are on the menu when we're out, I’ll order pancakes. It’s not something I get the chance to cook very often as Chris isn’t a fan of these sweet little darlings for breakfast, so I’m often left to eat these alone.
I’ve been developing this recipe for a while, substituting milk for ricotta, plain flour for spelt, adding fresh raspberry rather then banana and experimenting with caramelizing pears on the side - whoa sugar!
Banana Coconut Spelt Pancakes Recipe 225g organic spelt flour (regular plain flour will work as a substitute) 2 teaspoons of baking powder 4 teaspoons of brown sugar (coconut sugar is a great alternative) 20g of desiccated coconut 2 teaspoons of chia seeds (optional) 2 free range eggs 200mL of coconut milk 1 teaspoon of coconut oil 1 large banana - sliced into ‘coins’
- Sift together all the first there ingredients, then add in your coconut and chia.
- Make sure your coconut oil is melted before adding to the dry ingredients with your coconut milk and beaten eggs.
- Whisk all your ingredients together until you have a smooth batter.
- Gently stir in your sliced bananas.
- Heat a non stick skillet to medium-high heat. Add a little coconut oil if your worried about the pancake sticking.
- Spoon small portions of your pancakes onto the skillet. Once the mixture bubbles your ready to flip and cook the other side. Voila- pancakes!
You can serve these little darlings with more coconut, any berries or fruit you like and of course whipped cream or ice-cream. I had mine with some organic maple syrup, ice-cream (my poor hips) and frozen raspberries. Super indulgent, but definitely a crowd -leaser! Enjoy.