This is a recipe for spring, for summer, for autumn and for winter. It’s multi-seasonal! The pancakes themselves don’t have a strong taste, so you can combine them with nearly everything. In winter it’s nice to add a tablespoon of winter spices such as cinnamon and cardamom, in summer they are fabulous together with fresh fruit. The bananas and the seeds replace eggs but according to a friend the consistency is close to ‘real’ pancakes, maybe a bit moister…
For three portions or two (if really hungry) you need:
- 30 g chia seeds
- 15 g coarsely ground flax seeds
- 1 1/2 bananas
- 4 tablespoons of sun flower oil
- 1-2 tablespoons agave, maple or golden syrup
- 150 g spelt flour
- 1/2 teaspoon of baking soda
- pinch of salt
- 100 & 360-400 ml of plant milk
First, soak the chia and flax seeds in 100 ml of plant milk. It takes them about 10 minutes to form a gel. Meanwhile mix together flour, baking soda and salt. Mash the bananas and add the oil and syrup of your choice. I used a handheld blender to mix all the ingredients and it worked really well. When the seeds have formed a gel add them to the banana mixture and combine well. Pour a little of the remaining plant milk in the mixing bowl and add some of the flour mixture. Blend, add more of both, blend again and so on until you end up with a proper pancake dough.
Heat a frying pan and melt some oil or margarine. Fry in little batches, I used one tablespoon of dough for one pancake and fried four at the same time. After a few minutes flip the pancake and bake for another 1-3 minutes. Take out and fry more. You can build a little stack or but them into the oven to keep warm or eat them straight away…
It’s really nice to have them with yoghurt, berries and caramel sauce. But there’s no limit of toppings, so be creative! There will be a post on the caramel sauce soon, so stay tuned.
Note: For a glutenfree version replace the spelt flour with buckwheat flour.