I made these pancakes for breakfast this morning and they were delicious! I used wild blueberries which are not as sweet but still full of flavor and more nutritious than ‘regular’ blueberries.
It’s also important to buy real maple syrup, so read the ingredients and make sure it’s not a brand of fake maple syrup.
Makes about 5.
1 cup of spelt or stone ground whole wheat flour a pinch of celtic or sea salt 1 cup milk or milk substitute 1 egg 30g melted butter or extra virgin olive oil 1 banana, sliced a handful or blueberries maple syrup
Sift the flour and salt into a large bowl. Make a well in the centre. Whisk together the milk and eggs in a large jug. Add the milk mixture to the flour mixture, whisking constantly until a smooth batter forms. Stir in the butter or oil, banana and blueberries. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Heat a non-stick frying pan over medium heat. Brush with the extra melted butter or oil to lightly grease. Pour 80ml (1/3 cup) of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Repeat with melted butter and remaining batter, reheating pan between batches, to make about 5 pancakes.
Place pancakes on serving plates. Drizzle over maple syrup to serve. You can also top with sliced fresh strawberries, blueberries and coconut.