Our family loves these and made with wholesome ingredients, I don’t feel guilty about them having become a weekend tradition.
They are really easy to make as you can just bung it all in the mixing bowl and sifting is optional!
- 2 cups wholemeal spelt
- 2 cups SR organic flour
- 2 & 1/2 bicarb
- 1/4 cacao
- 1/4 rapadura
- 1 & 1/2 mixed spice
- 2 Tsp LSA (linseed, sunflower and almond meal) mix or chia seeds
- 4 egg equivalents using “Orgran Egg Replacer” (follow directions on the packet!)
- 2 large bananas, very ripe is best
- 700ml rice milk (Rice milk is the milk I prefer for this recipe. I find it works best for a lighter batter that rises well in the pan.)
However, for best results….. 😉
- Place all the flours, bicarb, cacao, rapadura, mixed spices and chia seeds or LSA mix into your mixing bowl.
- Then gently whisk until all the dry ingredients are evenly combined.
- Prepare the egg replacer as per box instructions and add to the dry ingredients
- Peel and mash your bananas and add to the mix.
- Pour in 500 ml of rice milk and begin to whisk on the lowest setting, slowly increasing the speed for about 30 seconds.
- Scrape down the sides of the bowl and again gently whisk the batter whilst adding the remaining 200 mls of rice milk.
- Using a non-stick frying pan with a little coconut oil, pour 12-13 cm diameter pancakes.
- On a medium to low heat, mine cook for about 3 minutes on the first side, turning when the bubbles form on top and the edges are sealed.
- Flip carefully and cook on the second side for about 1 minute.
Makes about 20 12-13cm diameter pancakes. If you halve the size (6-7cm)they are a fantastic lunchbox snack too and you’ll get 40!!