Banana pancakes with blueberry sauce
Preparation
1. First, mix together all the dry ingredients, then add the liquid ingredients and work into a slightly liquid batter. Peel the bananas, slice diagonally and set aside.
2. Wash and zest the lemons. Place 3 tsp. of lemon zest in a blender with the soy cream, wild blueberries and maple syrup, and blend to make a smooth sauce.
3. Preheat the Tepan grill to 350°F or heat the pan to level 5 to 6 and drizzle on approx. 1 tsp. of oil per pancake. Use a ladle to make 8 pancakes on the Tepan grill surface or in the pan and press the slices of banana into the batter. Cook for 3 minutes, add another approximately 1 tsp. of oil per pancake to the cooking surface, flip the pancakes and cook for another 2 minutes until done. Serve the pancakes with the sauce and possibly a little fresh fruit.
TIP
Wild blueberries have a very high antioxidant content. They help the body intercept free radicals, which keep it young and vital for longer.
Prep time: 15 minutes
Cooking time: 5 minutes
4 servings
PANCAKES
- 3.19 cups (400 g) spelt flour (type 630)
- 4 level tsp baking powder
- .64 cup (80 g) brown sugar
- ½ tsp natural vanilla powder
- ½ tsp salt
- 9 tbsp coconut oil
- 1.69 cups (400 ml) oat milk or other vegetable milk
- .84 cup (200 ml) carbonated mineral water
- 2 bananas
- fresh fruit as desired
SAUCE
- 2 organic lemons
- 3.381 cups (800 ml) soy cream
- 3.19 cups (400 g) frozen wild blueberries
- 4 tbsp maple syrup
