Banana & Strawberry Pancakes

Dairy Free | Meal Prep | Vegetarian | Contains Nuts

Serves 4

Prep Time15 Mins

Cooking Time15 Mins

282

kCal

7g

Fats

53g

Carbs

5g

Proteins

Ingredients

2 ripe bananas mashed
1 cup (110g) spelt flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp lemon juice
3/4 cup (180ml) almond milk
3/4cup (150g) strawberries. sliced
1 tbsp coconut oil
4 tbsp coconut yogurt
4 tbsp maple syrup

Method

Mash the banana with a fork and combine with the flour, baking powder, baking soda, and lemon juice.
Next, slowly add in the almond milk until you get a thick batter.
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the coconut oil in a non-stick pan over medium heat, taking care not to burn the pancakes.
Spoon a little less than 1/4 cup of the pancake batter into the pan (this size portion will make approximately 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 allows for 2 pancakes per person.

Mash the banana with a fork and combine with the flour, baking powder, baking soda, and lemon juice.
Next, slowly add in the almond milk until you get a thick batter.
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the coconut oil in a non-stick pan over medium heat, taking care not to burn the pancakes.
Spoon a little less than 1/4 cup of the pancake batter into the pan (this size portion will make approximately 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 allows for 2 pancakes per person.