Recipe makes 2 servings (approximately 8 small pancakes)
Ingredients:
1/2 cup spelt flour
1/2 cup oat flour
1/4 cup vanilla soy protein powder
1/2 cup almond meal (or 1/2 cup of coconut)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup coconut milk
3/4 cup warm water
1/2 tsp vanilla extract
1 tbsp pure maple syrup
Coconut oil for skillet (or other oil)
Strawberry Banana Softserve (1 unpeeled frozen banana + 2 strawberries blended in foodprocessor)
Directions:
1) Mix flours, protein powder, baking soda, baking powder, salt and spices in bowl with whisk. 2) Mix water, coconut milk, vanilla and pure maple syrup in separate bowl. 3) Add wet to dry and whisk together until no clumps remain. 4) Preheat skillet over medium heat and add some oil to the pan. 5) Wait 1 minute before scooping out batter for each pancake. This allows for them to thicken up so they aren't runny and thin. 5) Pour 1/4 cup of batter, for each pancake, onto the skillet. Cook until small bubbles appear on the surface and the bottoms are golden brown. Then flip! Transfer to heat oven to keep warm.
6) While waiting for pancakes, slice strawberries and make Strawberry Banana soft serve. To do this, place one frozen banana in with two strawberries in the food processor and process until smooth.
7) Once the pancakes are cooked, layer each pancake with soft serve and strawberries to form a delicious stack. Serve immediately.
If this doesn't taste like summer I don't know what does.
-L
