WHAT YOU NEED
2 ripe bananas, mashed
•1 cup (110g) spelt flour
•1 tsp. baking powder
•½ tsp. baking soda
•1 tsp. lemon juice
•¾ cup (180ml) almond
milk
•¾ cup (150g)
strawberries, sliced
•1 tbsp. coconut oil
•4 tbsp. coconut yogurt
•4 tbsp. maple syrup
What You Need To Do:
Mash the banana with a fork and combine them with the flour,
baking powder, baking soda, and lemon juice. Next, slowly add
in almond milk, until you get a thick batter.
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the oil in a non
stick pan over medium heat, not
too hot as then the pancakes will burn. Spoon a little less than ¼
a cup of the batter per pancake (this will make around 8
pancakes).
Cook the pancakes for about 3 minutes on one side, then when
bubbles start to appear flip and cook for another minute.
Serve the pancakes with a tablespoon of coconut yogurt and
maple syrup, and garnish with remaining strawberries.
Nutrition information is per 2 pancakes.
Tropical Smoothie
Recipe by Rashmi BiyaniCourse: Recipes4
servings30
minutes15
minutes282
kcalIngredients
2 ripe bananas, mashed
1 cup (110g) spelt flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. lemon juice
¾ cup (180ml) almond
milk¾ cup (150g) strawberries, sliced
1 tbsp. coconut oil
4 tbsp. coconut yogurt
4 tbsp. maple syrup
Directions
Notes
- garnishes (nuts, seeds, fruit) are not included in the nutrition information.