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5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Servings 4
Calories 282 kcal


  • 2 ripe bananas mashed
  • 1 cup spelt flour (110g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon lemon juice
  • ¾ cup almond milk (180ml)
  • ¾ cup strawberries (150g) , sliced
  • 1 tablespoon coconut oil
  • 4 tablespoon coconut yogurt
  • 4 tablespoon 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.


Nutrition information is per 2 pancakes.


Calories: 282kcal
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