Banana Pancakes

Ingredients

• 1 apple
• 1 pear
• 1 tbsp Raw cane sugar
• 0.25 tsp vanilla powder
• 100 ml apple juice
• 2 very ripe bananas
• 200 ml Oat Drink (Oat Milk)
• 1 pinch salt
• 150 g spelt whole‑grain flour
• 1 tsp Baking powder
• 2 tbsp coconut oil (15 g each)
• 4 tsp brown almond butter
• 60 g coconut yogurt

Instructions

1. 1.

   Peel, wash, core and dice the apple and pear. Sprinkle them with raw cane sugar and vanilla powder in a hot pan and caramelize over medium heat for about 3 minutes. Deglaze with apple juice and simmer for 5 minutes until reduced. Set aside to cool.

2. 2.

   Meanwhile, peel the bananas and mash them finely in a bowl with a fork. Add oat drink and salt, whisking well. Combine flour and baking powder, then stir thoroughly into the banana mixture.

3. 3.

   Heat coconut oil in another pan and drop 3 tbsp of batter per pancake. Cook over medium heat for about 3–4 minutes on each side until golden brown, then transfer to a baking sheet kept warm at 50 °C (30 °C fan‑forced; gas stove level 1). Repeat until all batter is used.

4. 4.

   Serve the banana pancakes on plates and garnish with almond butter, coconut yogurt, and apple‑pear compote.