Strawberry and banana are among the best combinations in the world–you can never go wrong when you pair them together. These fruits are sweet and healthy, giving you a dessert-like taste without the unnecessary sugars and additives. Enjoy them in smoothies, candy, ice cream, and now pancakes!
You might have heard of the three-ingredient banana pancakes… this is an elevated version! Instead of using all-purpose flour or opting out altogether, this recipe calls for spelt flour. It’s a great option for those trying to eat healthier and get more nutrients from their meals, so you should consider adding it to your pantry staples!
This recipe takes about thirty minutes to make, giving you more than enough time to prepare a delicious breakfast in the morning–or as an easy dinner. Pancakes are fantastic regardless of the time of day, so try making them as “brinner” (breakfast for dinner) to treat yourself!
Make sure your pan isn’t too hot when you start cooking since you don’t want them to burn. You can make the pancakes as tiny or as big as you’d like! They’re already amazing as is or when eaten with maple syrup, but try adding coconut yogurt on top for some extra oomph to the dish! The tartness and creamy consistency of the yogurt pairs very nicely with the pancakes (making it even easier to eat more!).
The next time you’re making pancakes, snap a quick picture and tag me @jennyleeisme on your post! I love to see my readers enjoying my recipes, so don’t forget to leave a comment below telling me how your cooking went and what you thought of it.
BANANA & STRAWBERRY PANCAKES
- 2 ripe bananas mashed
- 1 cup spelt flour (110g)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. lemon juice
- 3/4 cup almond milk (180ml)
- 3/4 cup strawberries (150g) , sliced
- 1 tbsp. coconut oil
- 4 tbsp. coconut yogurt
- 4 tbsp. maple syrup
- 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-stickpan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ¼ 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 table spoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.