Banana, spelt and blueberry pancakes recipe
- Serves 4 (makes about 12 pancakes)
- 15 mins to prepare and 15 mins to cook
- 273 calories / serving
Ingredients
- 300g fresh or frozen blueberries
- 2 tbsp maple syrup
- 150g spelt flour
- 1 tsp baking powder
- ¾ tsp bicarbonate of soda
- 1 large egg, beaten
- 150ml milk
- 1 tsp vanilla extract
- 2 ripe bananas, mashed, plus extra sliced banana to serve (optional)
Directions
- 200g blueberries + 2 tbsp maple syrup in a pan Bring the water to a boil over medium heat. Cook, stirring frequently, until the berries begin to burst. Take the pan off the heat and set it aside.
- Combine the spelt flour, baking powder, and bicarbonate of soda in a mixing basin. Create a well in the middle.
- In a separate bowl, whisk together the egg, milk, vanilla, and mashed banana. Pour into the first bowl's well and stir lightly to make a batter. In a separate bowl, combine the remaining 100g blueberries.
- Preheat a large frying pan to medium-high heat. Brush the surface liberally with oil and drop tiny ladlefuls of batter onto it, spacing them out evenly. Cook for a few minutes, or until surface bubbles develop and the undersides are lightly browned. Cook for another minute or so on the other side.
- Repeat to produce a total of 12 pancakes. Serve the hot pancakes in three-layer stacks with blueberry compote and more banana slices, if desired.