Coconut Pancakes
Ingredients
- 1 cup spelt flour
- 1/4 cup coconut flour (optional, not on the list)
- 1/2 ripe mashed banana
- spring water.
Preparation
Mix everything in a bowl and slowly add spring water until it becomes a watery batter. Heat up 1 tbsp of grapeseed oil in a pan and bake the pancakes around 2-3 minutes on both sides until they are golden brown. Banana, strawberries, blueberries, coconut shreds and organic agave syrup as toppings.
Note: coconut flour is very loose which makes the pancakes soft and sometimes hard to flip)