Very simple, quick and good. Serve with maple syrup and berries for example.
2 1/2 cups whole wheat flour or whole spelt
2 tbsp coconut palm sugar
2 tsp baking soda
1/2 tsp salt
2 cups unsweetened almond milk (or other plant-based milk)
1 small banana, mashed
coconut oil for frying
In a big bowl whisk together the flour, sugar, baking soda and salt. Make a crater in the middle and add the milk and mashed banana. Mix all that together until there are no more dry spots, but don’t go crazy.
Heat a 1/2 teaspoon or so of coconut oil on a pan over medium heat. Pour some pancake batter on the pan and swirl the pan around a bit to spread the batter but they pancakes should still be thick. Cook the first side for about 2 minutes or until bubbles appear on top. The bubbles mean your pancake has cooked through. Flip and continue cooking the other side for 1-2 minutes or until the pancake looks golden brown.
