Wholemeal Honey & Banana Pancakes
See what you think of these, as they are not fluffy and light (which is my typical preference). I chose to make them with 100% wholemeal spelt and no baking powder, hence their density and richness. I quite like the result though, and they are sure to fill you up.
- 1 small banana
- 3 tbsp dried coconut
- 1 tsp cinnamon
- 1 cup buttermilk
- 1 free-range egg
- 1 tsp vanilla extract
- 3 tbsp runny honey
- 1 additional banana
- 1.5 cups wholemeal spelt flour, sifted
- Cacao nibs
- Maple syrup
- In a large bowl, sift flour and add mashed banana, coconut and cinnamon. Mix to combine.
- In a separate bowl (I use a 500mL measuring jug), measure out buttermilk and whisk in egg, honey and vanilla. (If you are making your own buttermilk, let it rest for 10 minutes before adding additonal ingredients).
- Create a well in the centre of your dry ingredients, and pour in the buttermilk mixture, whisking to combine with the flour mixture.
- Let mixture rest for 10 minutes (optional).
- Heat a large frying pan over medium/high heat, and add 1 tablespoon of butter. I always add extra butter to the pan for the first batch of pancakes, to avoid them sticking.
- Once butter has melted, spoon in approx 2 tablespoons of batter per pancake into the pan, and top each pancake with 2-3 thin slices of banana.
- Pancakes are ready to flip when the edges start to darken. Keep a close eye on them, this should only take a couple of minutes.
- Once flipped, reduce heat to low/medium. Pancakes will be ready once the bananas turn a golden colour, and are lovely and caramelised.
- For your next batch of pancakes, you won’t need as much butter in the pan, probably only 1 teaspoon each time. Return the pan to medium/high, add the butter, and repeat steps 6-8.