Spelt Banana Pancakes
Spelt Banana Pancakes
Description
Fluffy, naturally sweet pancakes made with Doudlah Farms spelt flour and ripe bananas. A wholesome, kid-approved breakfast that’s easy to whip up any morning of the week.
Ingredients
- 1.5 cups Doudlah Farms spelt flour
- 2 pieces ripe bananas, mashed
- 2 pieces eggs
- 0.8 cups milk (dairy or plant-based)
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons cinnamon
- 0.3 teaspoons salt
- 1 tablespoons butter or coconut oil, for the pan
- 1 pieces fresh banana slices, for topping
- 0.3 cups chopped walnuts or pecans, for topping
Instructions
- Mix the dry ingredients: In a large bowl, whisk together 1.5 cups Doudlah Farms spelt flour, 2 teaspoons baking powder, 0.5 teaspoons baking soda, 1 teaspoons cinnamon, and 0.3 teaspoons salt until well combined.
- Mix the wet ingredients: In a separate bowl, combine 2 pieces ripe bananas, mashed, 2 pieces eggs, 0.8 cups milk (dairy or plant-based), 2 tablespoons maple syrup, plus more for serving, and 1 teaspoons vanilla extract. Whisk until smooth.
- Combine the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine — don’t overmix or the pancakes will be tough. Let the batter rest for 5 minutes to allow the spelt flour to hydrate.
- Heat the pan: Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoons butter or coconut oil, for the pan and swirl to coat the surface evenly.
- Cook the pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more.
- Serve: Stack the pancakes and top with 1 pieces fresh banana slices, for topping, 0.3 cups chopped walnuts or pecans, for topping, and a drizzle of maple syrup. Serve warm and enjoy!
Notes
Tips for families: These pancakes are naturally sweeter thanks to the ripe bananas, so you can go lighter on the maple syrup at the table. They also freeze beautifully — lay cooled pancakes flat in a freezer bag and pop them in the toaster for quick weekday breakfasts. For extra fun, let kids add their own toppings: fresh berries, a drizzle of nut butter, or a sprinkle of Doudlah Farms sunflower kernels for added crunch. Spelt flour has a mild, slightly nutty flavor that makes these pancakes taste special without being fussy. Proudly made with Doudlah Farms Regenerative Organic Certified® & Tested Clean™ spelt flour.
