John Myers
Ingredients for 1 servings:
- 1 banana(s)
- 150 ml coconut milk from the can
- 5 tbsp spelt flour
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
Quick, tasty and vegan – with only 3 ingredients
Before measuring the coconut milk, mix the entire contents of the can well to combine the liquid and coconut oil. Mash the banana with a fork. Add the coconut milk and flour and mix well. Heat a small, well-coated frying pan. Now add the mixture. No additional fat is needed for frying, as the coconut milk contains enough fat. Cook the pancake thoroughly on the bottom side until a crust has formed and it can be turned. To prevent the pancake from burning, the pan should not be too hot. To flip the pancake, it is best to use a spatula to loosen the pancake from the bottom of the pan. After that, it can be easily flipped in the air. This requires a bit of patience and skill, but practice makes perfect. Now cook the other side as well. The pancakes should form a crust on the outside and still be soft on the inside. Serve with powdered sugar, jam, or Nutella, if desired. They are not quite the same as classic pancakes, but they are just as delicious.
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