Saturday, November 17, 2012
Super Healthy Spelt Banana Pancakes
Sometimes I feel like nothing but pancakes for breakfast. But often, there's quite a bit of sugar and butter that goes into it. But not these pancakes! This version is dairy, egg and wheat free! Generally, I do try to eat lactose, wheat, peanut, soy, and egg-white free as I am intolerant to these things and my body flares up when I eat too much of these along with processed foods. I definitely should not be only trying to avoid these, but eliminate them from my diet, however I think I am in love with a lot of these things just a little too much so I just try to minimise excess amounts in my diet.
These pancakes albeit are a bit a little bit dense and doughy like banana bread and they taste exactly like it after the maple syrup is poured on top! The pancakes themselves have no sugar added to them as we're using fantastic, 100% maple syrup, so what is the point of adding sugar to the batter? And not to mention the addition of sweet ripened banana as well! If you do like your actual pancakes a little bit sweeter, or if you don't like using any syrup afterwards, by all means add sugar to your batter to taste. But I'm telling you the maple syrup will make them awesome!
The only oil used in this recipe is when you grease the pan to prevent sticking so there really is no excuse to make these pancakes. Healthy pancakes for breakfast anyone?
Spelt Banana Pancakes
Serves 1 (6 pancakes)
3/4 cup (100g) spelt flour
1 1/2 teaspoon baking powder
Pinch of salt
1 tablespoon chia seeds
1 medium, very ripe banana, peeled
1/2 cup oat milk
1/2 teaspoon vanilla extract
Extra banana slices and maple syrup to serve
1. Sift all the dry ingredients together in a large mixing bowl until well incorporated
2. In a separate bowl, mash the banana with a fork until almost smooth. Add oat milk and vanilla extract and still with the fork until mixture is blended.
3. Pour the wet banana mixture into the bowl of dry ingredients and mix gently with a rubber spatula until the batter is just incorporated. Do not overmix! Let the mixture rest for 15 minutes so that the chia seeds will bind the mixture together and the baking powder has time to develop.
4. Put a saucepan over medium heat until hot. To test if the pan is hot enough, flick a drop of water onto it and if it evaporates almost immediate, it is ready. Pour a tablespoon of rice bran oil and make sure the surface of the pan is evenly coated.
5. Drop the batter by 2 tablespoons onto the pan, making sure there is ample space in between each pancake. Cook until a few bubbles form on top of each pancake and the underside is golden brown, about a couple of minutes. Slide your spatula underneath each pancake and flip it over. Cook for another couple of minutes so that the bottom is also golden brown.
6. Transfer the pancakes onto a serving plate, top with sliced bananas, maple syrup and serve!