A quick post for you today, just in case you’re in need of some inspiration for pancake day tomorrow. These are my latest favourite pancakes that have been on high rotation here, so I thought I would share in the hopes that you love them too!
I’ve used some gluten free teff flour in the recipe to mix things up a little, which is similar to spelt in that is rich in iron, calcium, magnesium, protein and fibre. If you need the recipe to be gluten free, you could try substituting your favourite GF flour mix for the spelt. Alternatively, if you can’t find teff flour, feel free to use all spelt.
These babies also have an extra dose of fibre with the addition of banana, and also if you choose to use the chia seeds. They don’t have much fat in the actual batter, so choose your favourite to cook them in – I like butter, ghee or coconut oil. They are great for breaky, in lunch boxes, as a snack or after dinner with toppings only limited by your imagination. I love them straight out of the pan with nut butter and yoghurt, or berries and nuts. I hope you love them too!
Spelt and Teff Pancakes
3/4 cup spelt flour
1/4 cup teff flour
1/2 tsp cinnamon
3/4 tsp baking powder
pinch of sea salt
1 free range egg or 1 tbsp chia seeds soaked in 3 tbsp water for 5 minutes
1 small banana
1/2 tbsp maple syrup
1 cup milk of your choice
Combine the flours, cinnamon, baking powder and salt in a bowl and mix to combine.
In a separate bowl, mash the banana and then stir in the maple.
Add the milk to the wet mix, gently stirring to combine.
Tip the wet mix into the dry, and mix well.
Leave the batter to sit for 5-10 minutes before you begin cooking.
Once you’re ready, pop a little butter, ghee or oil to a frypan, and add small scoops (around 2-3 tbsp worth) to cook the pancakes in batches. Cook them for around 4-5 minutes each side, or until loves and golden brown.
These pancakes will keep a few days in the fridge, are great in lunch boxes, and will also freeze well. Enjoy!