Coconut Pancakes with Banana and Berry Toppings
Ingredients
- 1 cup spelt flour
- 1/4 cup coconut flour (optional)
- 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 tablespoon of grapeseed oil in a pan and cook the pancakes for 2-3 minutes on each side until golden brown.
Serve with banana, strawberries, blueberries, coconut shreds, and organic agave syrup as toppings.
Note: Coconut flour may make the pancakes soft and hard to flip.