BANANA & STRAWBERRY PANCAKES

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: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

282

kcal

Ingredients

• 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

Directions

Notes

• garnishes (nuts, seeds, fruit) are not included in the nutrition information.