I love pancakes. For me pancakes symbolise weekends, no daily routine, standing in the kitchen without any morning time pressure. When I have guests over for breakfast, there will be pancakes on the table. The topping will change with the seasons. Strawberries and blueberries during the summer, other times it’ll be apple and oranges and banana.
(Fun fact: ripe bananas – the spottier, the riper and sweeter! The body can digest ripe fruits more easily and turns its sugar into energy.)
These banana pancakes are my absolut standard recipe, you can’t really do wrong here. You can easily make them gluten-free by leaving out the whole grain spelt flour and doubling the amount of buckwheat flour. The banana gives the pancakes a mild and sweet flavour, the overall sweetness can be controlled with the toppings.
(makes about 6 pancakes)
60g buckwheat flour
60g whole grain spelt flour
1 ½ bananas (the other half for topping)
50ml plant milk
1 tbsp coconut oil (melted + some more for frying)
1 handful of blueberries
1 handful of strawberries
a bit of maple syrup or honey
1 tbsp desiccated coconut
1. Mash the banana with a fork or very shortly with the immersion blender.
2. In a bowl mix the flour, mashed banana, melted coconut oil, milk and water to a homogenous mixture. Add more water, if the batter is too thick.
3. In a pan heat a bit of coconut oil and fry the pancakes on medium heat until they are gold brown on both sides.
4. Be creative when it comes to the topping! I personally love to top the pancakes with fresh or thawed berries.