SPELT PANCAKES WITH CARAMELISED BANANAS AND SWEET CHESTNUT SAUCE
Serves 2
160g spelt flour 1 tsp baking powder
½ tsp bicarbonate of soda 1 tbsp coconut sugar 1 tbsp ground flaxseed
½ tsp ground cinnamon Pinch of salt 1 tsp lemon juice 1 tsp vanilla extract 1 tbsp olive oil, plus extra for greasing 130ml milk of your choice 2 bananas, mashed
For the sauce:
90g cooked chestnuts 2 tbsp maple syrup 1 tsp vanilla extract Pinch of sea salt
For caramelised bananas:
2 tbsp maple syrup 2 tbsp coconut sugar 1 tsp coconut oil 2 ripe bananas, peeled and cut lengthways
1 To make batter, combine flour, baking powder, bicarbonate of soda, coconut sugar, ground flaxseed, cinnamon and salt. Add all wet ingredients. Stir.
2 Make sauce next. Add chestnuts, maple syrup, 100ml water, vanilla and sea salt to a food processor or blender. Blend on high for 1–2 minutes until smooth. Taste, and add extra maple syrup if desired. Set aside.
3 Put a non-stick frying pan on a medium–high heat. Brush with a little olive oil and lower to medium. Spoon in half a ladle of batter and gently spread to create a round pancake. Once bubbles form on top, and edges look a little cooked, flip and cook for a further minute. Put on a warmed plate and repeat until batter is gone.
4 Put another non-stick pan over a medium heat for bananas. Add maple syrup, coconut sugar and oil, stir, then add bananas, cut faces down. Allow to bubble for a few minutes, then remove from heat.
5 To serve, stack pancakes on a plate, drizzle with sauce and crisscross with bananas. Serve with yoghurt, blueberries and chopped nuts if desired.
The Yoga Kitchen Plan by Kimberly Parsons (Quadrille)