These little pancakes are winners in our household and make a weekly appearance – at least! Not only are they simple, they are protein rich from the eggs, with an added Omega 3 boost from the chia seeds.
We love to use spices in our recipes where possible – turmeric for its anti-inflammatory benefits, cinnamon for its natural sweetness and blood sugar balancing properties. All our recipes are adaptable however, and feel free to amend them as necessary to suit your family preferences.
We have chosen to use spelt flour in this recipe, it can be used as a direct replacement for standard white flour yet many find it easier to digest. You could however swap the spelt for gluten free flour, or any flour you might like, however wholemeal flour may result in a heavier pancake. Perhaps try half & half?
The mashed banana adds moisture and sweetness but feel free to experiment – try grated apple or pear. I recently tried the recipe with half a grated courgette and it was delicious!
We would recommend doubling up the quantity to make a big batch so you can freeze the extras and have them to hand during the week days when you are short on time.
- 170g white spelt flour
- 1 banana, mashed
- 2 eggs
- 1 tsp baking powder
- Chia seeds (optional)
- Ground turmeric (optional)
- Ground cinnamon (optional)
- A splash of milk (I use coconut but any milk works well, as does water)
- Place the flour, chia seeds and spices into a bowl and make a well in the middle.
- Crack both eggs into the middle and add in the mashed banana.
- With a wooden spoon begin to gradually work the wet ingredients into the dry ingredients - working from the middle. Use your wooden spoon to create a paste and work the wet mixture into the flour. When it starts to get too thick add in a splash of milk to help to loosen the mix. You are looking for a greek yoghurt consistency, but the more you make the pancakes the more you will find the consistency you like.
- Place a frying pan onto the heat and add some coconut oil to melt. Wait for the pan to get to a medium heat and spoon in large dollops on pancake mix.
- When you begin to see little bubbles appear around the sides of the pancakes, flip them over to cook on the other side.
- Drizzle a little bit of maple syrup onto a knife and spread over your pancake. Serve hot either on their own or with some seasonal fruit or compote.