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Spelt banana pancakes with amaranth

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Ingredients for 1 servings:

  • 90 g spelt flour type 630
  • 90 g wholemeal spelt flour
  • 15 g popped amaranth
  • 2 small eggs
  • 200 ml coconut milk or almond milk
  • Coconut oil
  • 1 banana(s), ripe, well mashed
  • 1 tsp vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Combine all ingredients, except for the coconut oil, with a hand mixer or food processor. Fry the pancakes in batches in hot coconut oil. Serve with apple and mango puree, fruit, nut butter, or Nutella.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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