Banana and Strawberry Spelt Pancakes

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Banana and Strawberry Spelt Pancakes

These fluffy and fruity Banana and Strawberry Pancakes are a perfect breakfast treat or brunch option. Made with ripe bananas, spelt flour, and plant-based milk, they're light, naturally sweetened, and packed with fresh strawberry flavor. Top them with vegan yogurt, maple syrup, and extra strawberries for a delicious and nutritious start to your day.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Meal Type: Breakfast
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Bananas, Berries
Showcase: Latest Recipes
Servings: 4
Ingredients
  • 2 ripe bananas mashed
  • 1 cup(s) spelt flour (see note for other flour options)
  • 1 teaspoon(s) baking powder
  • ยฝ teaspoon(s) baking soda
  • 1 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) vanilla extract
  • ยพ cup(s) plant-based milk (such as oat or soy)
  • 1/2 cup(s) strawberries sliced (plus more for garnish)
  • 1 tablespoon(s) light oil (such as canola or vegetable), plus more if needed
  • Optional toppings: vegan yogurt, maple syrup, extra fresh fruit or berries, peanut butter
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Instructions
  • Mash the banana with a fork and combine them with the flour, baking powder, baking soda, lemon juice, and vanilla extract. Next, slowly add in plant-based milk until you get a thick batter.
  • Finally, fold in the sliced strawberries, leaving some for garnish.
  • Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ยผ cup of the batter per pancake (this will make around 8 pancakes).
  • Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute.
  • Serve the pancakes with toppings of choice.
Notes

Alternatives to Spelt Flour

Spelt flour has a mild, nutty flavor, but if it's not available, here are a few substitutes:
  1. All-Purpose Flour - Works well for a similar texture, though it's not as nutrient-rich.
  2. Whole Wheat Flour - Adds a slightly denser texture and nuttier flavor.
  3. Oat Flour - Gluten-free and gives a soft, slightly crumbly texture.
  4. Gluten-Free All-Purpose Flour - A good option for those with gluten sensitivities, ensuring similar results.
For oil-free: use a very good non-stick pan.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 231kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 267mg | Potassium: 303mg | Fiber: 6g | Sugar: 9g | Vitamin A: 214IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 2mg
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