Makes 1 pancake
For the pancake:
- ½ cup of wholemeal spelt flour (if you have a food processor, use raw buckwheat kernels and make your own flour)
- 1 pinch of good quality salt (e.g. pink Himalayan)
- 1 tsp of pure vanilla bean, ground (unsweetened)
- ½ tsp of Ceylon cinnamon
- ½ tsp of gluten-free, aluminium-free baking powder (or make your own with cream of tartar and baking soda)
- 1 tsp of psyllium husk (you can omit the psyllium husk if you are using 1 egg)
- 1 tsp of raw apple cider vinegar
- 1 piece of ripe medium-sized to large banana, mashed
- 2-3 tsp of rice malt syrup
- ½ cup of unsweetened almond milk
- Optional: 1 organic egg
- 1 tsp of organic coconut oil for the baking
For the toppings:
Any fruit in season that makes your heart and body happy. I chose yellow coloured fruit here because it was a rainy, stormy winter day and I was craving sunshine.
- In a larger bowl, mix all your dry ingredients.
- In a separate, smaller bowl, mix all your wet ingredients.
- Add your wet mixture to your dry ingredients and combine until smooth batter forms.
- If you have the time and patience, let your pancake batter sit for 10-15 minutes.
- Heat your coconut oil in your frying pan and add your pancake batter to it.
- Bake on low heat for about 10 minutes (baking time depends on thickness of your pancake) until bottom side is golden brown and top side starts to solidify.
- Flip your pancake and bake for about 5 minutes on the other side until both sides are golden brown and your pancake smells irresistible.
- Top with your chosen fruits and enjoy how delicious your healthy life can taste and feel!