For the pancakes in a large bowl, mix oatmeal, spelt flour, almond flour, baking powder, salt, cinnamon, ginger (optional) and nutmeg (optional) and set aside.
120 g Oat flour (optionally gluten-free), 120 g fine spelt flour or gluten-free flour mix, 28 g Almond flour, 8,5 g Baking powder, ½ TL Sea salt, optional: 1 pinch of ginger powder, optional: 1 pinch of nutmeg
In a second bowl, add the banana and crush with a fork. Add melted coconut oil, bourbon vanilla, maple syrup and plant milk. Mix with a wooden spoon.
1 ripe banana, 1,5 EL melted coconut oil + more to fry out, ¾ TL Bourbon vanilla, 1 ¼ TL maple syrup, 270 ml Vegetable milk (I use oat milk), 40 g Walnuts, coarsely chopped, 19,5 g Oatmeal
Put the wet ingredients in the bowl with the flour and process to a smooth dough. The dough should not be too liquid or firm and easily portionable with a spoon.
Heat a large frying pan and melt some coconut oil in it.
Once the pan is hot, add a well-headled tablespoon to the pan and gently press flat. As soon as the surface throws bubbles (after about 2 minutes) turn the pancake and turn brown on the other side.
Stack the pancakes on a preheated plate or plate until the dough is consumed. Garnish with the desired toppings. Best to enjoy freshly baked!
maple syrup, Banana, Walnuts, Coconut flakes
Keep in the fridge for a maximum of 4 days or in the freezer for 1 month. It is best to heat in the steam cooker or at about 120 degrees in the oven.