ST201903

Blueberry & banana

pancakes

Serves 6

1 banana, mashed

100gfresh blueberries

150ml almond milk

2 tsp baking powder

140g wholemeal spelt flour

1 tsp ground cinnamon

1 egg

1 tbsp coconut oil

TO SERVE

100g fresh blueberries

Ground cinnamon

Agave nectar (or honey or

maple syrup)

FRUIT AND ALMOND

MILK IN THE BATTER

BRING EXTRA FLAVOUR

1 To make the pancake batter, mix all

the ingredients in a large bowl using a

wooden spoon, being careful to keep

the blueberries intact, it will feel quite

thick and gloopy.

2 Heat a frying pan on medium heat

and add the coconut oil, wait for it to

start sizzling before adding a heaped

tbsp of batter to the pan, shaping into

a circle (a spatula is good for this).

Repeat as many times as you have

room for and cook in batches. Let the

pancakes cook for about 3 mins each

side, or until golden.

3 Serve immediately with fresh

blueberries, a sprinkling of ground

cinnamon and let guests drizzle

over agave nectar to taste, for

added sweetness.

Cook’s note To make these gluten-

free, you can substitute brown rice

flour in place of spelt flour.

What’s everyone
else having? Note:
this is a serving
suggestion, not a
portion size

LIVING (^) | GATHERING