This one’s a simple recipe for a very satisfying and not-too-unhealthy breakfast. There’s some waiting involved with the batter, but that worked well in my favour this morning – I did some laundry during that time to ensure I had clean, dry clothes for my last-minute packing tonight (James and I are leaving on a very impromptu trip to Singapore in the morning). That said, the batter is extremely easy to work with once it is ready for frying.
The pancakes brown beautifully and cook to a slight crisp on the outside at the edges. They are moist, soft and very slightly chewy with that subtle graininess of wholemeal when you bite into them. Spelt is one flour I like to work with when substituting regular wheat flour. While they both have similar properties, I appreciate the fact that spelt has fewer calories and up to 20 percent more protein. I also love its distinctive nutty taste.
I drenched these pancakes in a banana + mixed berry purée because I wanted a healthier alternative to syrup. But, of course, if you prefer your trusty maple or honey, go right ahead and indulge. The purée itself is sweet enough for me and imparts a delightful tang from the fruity berries. Because these little cakes are quite tiny, they look absolutely adorable when stacked!
Mini Spelt & Almond Milk Pancakes with Banana Berry Purée
a vegan recipe; adapted from nade in the kitchen’s mini pancakes.
1 cup organic wholemeal spelt flour
1 tablespoon arrowroot flour
a pinch of salt
1 tablespoon raw sugar
3/4 cup almond milk
4 tablespoons grapeseed oil
1 teaspoon baking powder
for the banana berry purée
1 large banana
a handful of mixed berries (I used blueberries, blackberries & strawberries)
a small amount of filtered water
- In a large bowl, combine spelt flour, arrowroot flour, salt and sugar. Mix well, then stir in the almond milk and combine thoroughly until smooth.
- Cover bowl with plastic wrap and refrigerate for about 1 hour.
- Stir in the grapeseed oil and baking powder.
- Lightly grease a small frying pan and place over low heat. When the pan is hot enough, ladle a scant 1/4 cup of batter onto the pan and cook. Flip when the edges start to bubble and change colour (this should take less than a minute – they cook quite fast). Brown both sides evenly. Repeat with the rest of the batter.
- To make the banana berry purée, place the banana, berries and some filtered water in a blender (more/less for desired consistency). Blend on high speed. Pour over stacked pancakes. Enjoy!