Pancakes with Spelt Flour and Agave Sugar, Served with Honey Fried Bananas
Serves 2-3 (makes 8 pancakes)
For the pancakes
100 gr wholegrain spelt flour
100 gr white all-purpose flour
2 tbsp Ol-eve Agave Sugar
2 tsp baking powder
1/2 tsp salt
240 ml (1 cup) oat or other plant milk
1 tbsp olive oil
3 tbsp water, divided
For the bananas
2 tbsp Ol-eve Balkan Honey, plus extra to serve
2 bananas, halved and cut lengthwise
strawberries to serve (optional)
With a whisk, mix the flours, agave sugar, baking powder and salt in a big bowl.
Stir the oat milk, olive oil and two tablespoons of water together and pour into the flour mixture. Mix with the whisk until no dry flour is visible (be careful not to overmix). Set aside for 5 minutes.
Heat a non-stick pan on high without adding any fat.
Add the third tablespoon of water to the pancake mix and stir until incorporated.
Scoop ¼ cup of pancake batter into the middle of the pan. Turn the pan so as to distribute the batter into a 12-13cm-diameter circle. When many small holes appear in the top and the underside is nicely browned (between 1 and 1 ½ minute), flip the pancake. Let it cook until nicely browned and cooked through.
Keep the pancakes warm on a plate covered in foil.
Heat the same pan over medium/high and add the 2 tablespoons of honey. As soon as it becomes runny add the bananas cut-side down. Cook for about 5 minutes or until the bananas are soft and have started to brown slightly, swirling the pan as need if the honey froths.
Serve the pancakes with the bananas and warm honey, extra honey and strawberries if using.
“Recipe and photo credits: The Foodie Corner“