For a while now I have been making pancakes from The China Study Cookbook. They are great but they call for cinnamon which my husband and son love but I don’t. So when I discovered this recipe from Dr. McDougall, I decided to add it to the blog/recipe box so I can enjoy pancakes on Sundays and holidays too. Try both and let me know your thoughts!
3/4 cup spelt flour
1 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 banana)
1/2 cup vegan milk (homemade is best)
1/4 cup sparkling water
1/2 tablespoon lemon juice
Salt, a pinch
Sift the flour and baking powder into a bowl. Add a pinch of salt and mix well with a fork.
Mash the banana in a separate bowl. Add the milk, sparkling water and lemon juice. Mix together. Add to the flour and mix until a batter forms. Don’t over mix.
Heat a nonstick skillet over a medium flame. Using a tablespoon measure, pour the batter onto the skillet and cook until the top bubbles, a lot. Flip over and cook the second side. Top with bananas and maple syrup. Enjoy!