Banana Spelt Pancakes
1 cup (250 mL) raspberries
1/4 cup (60 mL) maple syrup
1 cup (250 mL) spelt flour
1 tsp (5 mL) baking powder
1 ripe banana, mashed
1 tsp (5 mL) cinnamon
1/2 cup (125 mL) milk or unsweetened hemp, soy or rice milk
1/3 cup (80 mL) chopped walnuts
1 large egg, beaten
In blender, combine raspberries and maple syrup. Blend until smooth, set aside. In bowl, mix together spelt flour and baking powder. Add banana, cinnamon, milk, walnuts, and then egg. Mix until smooth with no clumps. If needed, slowly stir in more milk until you get desired consistency.
Heat nonstick skillet over medium heat. Drop batter onto skillet with 1/3 cup (80 mL) measuring cup and cook for about 2 to 3 minutes per side or until nicely browned on both sides. Top with raspberry syrup. Save extra syrup and stir into yogourt.
Makes 6 pancakes.
Each serving (2 pancakes) contains:
398 calories; 13 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 67 g carbohydrates; 9 g fibre; 48 mg sodium
source: "Flour Power", alive #328, February 2010
Banana Spelt Pancakes
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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