Based on the picture above you are probably asking yourself “where are the strawberries and bananas?” They are blended into the pancakes. The batter was made by blending strawberries and bananas with almond milk. A smoothie of sorts mixed with dry ingredients and made into delicious pancake batter. Strawberry banana pancakes. Yummy. Also coconut pancakes, and spelt pancakes. All together in one pancake. This pancake is loaded with nutritious as well as tasty ingredients. Not your standard pancake recipe.
What is the craziest thing you have experimented with when making pancakes?
I remember as a kid making pancakes with my best friend Dave. We thought it would be so cool to have chocolate pancakes, so we added Nestle Chocolate Syrup to the batter. Needless to say they didn’t turn out too well. I am sure I could make much better chocolate pancakes now. Maybe I will have to give that a try.
I use coconut oil to cook my pancakes. It’s great because it can resist the heat, meaning it doesn’t burn. This is because it is a saturated fat. Much better for cooking than polyunsaturated fats, which are easily affected by the heat, creating free radicals that can cause damage to the cells in your body.
I topped my pancakes with agave syrup and coconut butter. Putting coconut butter on my pancakes is an idea I had recently. It is really rich but absolutely amazing. Just put a spoonful on top of your hot pancakes, let it melt a little and then spread it around. You won’t regret it. Real maple syrup is also a great option to put on your pancakes. Please avoid all those highly processed corn syrup based sweeteners as a pancake topping. Consider trying B-grade maple syrup. It is cheaper and contains more nutrients, and is incredibly delicious.
What do you like to put on your pancakes? Do you have a favourite pancake recipe? I would love to hear about it.
Strawberry, Banana, Coconut, Spelt Pancakes
Note: Serves 2. Recipe can easily be doubled. If you don’t like coconut, simply leave out the shredded coconut and the coconut butter.
1 cup spelt flour
1/4 cup coconut sweetener
1 tablespoon baking powder
1/4 cup unsweetened shredded coconut (optional)
1 tablespoon ground flax
3 tablespoons warm water
5 medium size strawberries
1 cup almond milk
1/4 teaspoon almond extract
coconut oil for cooking
In a small bowl, whisk together the ground flax and warm water.
Combine the strawberries, banana, almond milk and almond extract in an upright blender. Blend until smooth.
In a large mixing bowl, combine the spelt flour, coconut sweetener, and baking powder.
Combine the flax mixture, the almond milk fruit blend together. Then pour it into the mixing bowl with the dry ingredients. Mix the batter together until it is smooth.
Preheat a non-stick pan on medium heat for a few minutes.
Once the pan is hot, drop a little coconut oil into the pan and some batter. Size of pancake is really up to you.
Spread the pancake pretty thin or else it won’t fully cook on the inside. Cook for a 3-4 minutes until batter is set enough that you can flip it. Pancake should be a nicely browned .
Cook for a few minutes on the other side.
Serve with maple or agave syrup. Sometimes I like to spread a little coconut butter on top of the pancake.
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