Ingredients:
Banana Pancakes:
1 cup sprouted spelt flour
1/2 cup banana, mashed (about 1 medium ripe banana)
2 eggs
1/2 cup + 1 tbsp milk
1 tsp pure vanilla extract
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
Coconut oil, for greasing pan
Roasted Figs:
4 small figs, cut in half lengthwise
2 tsp maple syrup
How to make:
Roasted Figs:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Place figs on baking sheet with sliced side up. Drizzle with maple syrup. Bake for 10-15 minutes.
Banana Pancakes:
1. In a large mixing bowl, combine flour, baking powder, cinnamon, and salt. Whisk until well combined.
2. In a separate mixing bowl, add mashed banana, eggs, milk, and vanilla extract. Whisk until well combined. Pour the wet mixture into the large bowl of dry mixture. Mix with a wooden spoon until just incorporated. *Do not overmix. It’s okay for there to be lumps in the batter.
3. Heat a non-stick pan or griddle over medium heat. Add butter once heated. Pour 1/4 cup of batter onto the pan and cook until the pancakes start to form bubbles on the surface, flip with a spatula and cook until the bottom is golden brown. Repeat with the remaining batter.
4. Serve pancakes with roasted figs, sliced bananas, and maple syrup.
*Leftovers can be frozen for up to a month in an airtight reusable / ziplock bag. I like to reheat mine in the toaster, but the microwave and oven are great options as well.
