Sneaky Banana, Spelt and Yoghurt ‘Pankeletes’

My fussy little critters LOVE pancakes. This version uses a mix of spelt flour and self-raising flour, mashed banana and Greek yoghurt to create an alternative that is higher in fibre and protein. This breakfast is a surefire hit in our humble little kitchen almost every weekend.

There is a fine line between making meals the kids love and making a healthier version of said meals that doesn’t veer into ‘I no liiiiiiike it!!’ territory. I’m specifically remembering the time I crammed too much spinach into the spag bol and my munchkins just flatly refused to eat the dark green mince. #mumfail

This healthy version of pancakes or pikelets (pankeletes?), thankfully, is a breakfast the kids love. It covers all the key food groups, is easy to make and is delicious served drizzled with warm maple syrup (the real stuff from Canada; not the cheap, sh*tty maple ‘flavoured’ syrup that is made using more ingredients than I care to count!).

Ingredients:

• 1/2 cup self-raising flour
• 1/2 cup spelt flour, raw sugar
• 1 tablespoon raw sugar
• 1/2 teaspoon ground cinnamon
• 2 free-range eggs lightly whisked
• 2 mashed, ripe bananas
• 1/2 cup Greek yoghurt
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• Organic virgin coconut oil for cooking
• Maple syrup (the good stuff!) to serve

Method:

• In a mixing bowl, combine self-raising flour, spelt flour, raw sugar and ground cinnamon.
• In another bowl, combine whisked eggs, mashed bananas, Greek yoghurt, milk and vanilla extract.
• Add the wet ingredients to the dry mixing bowl and whisk to combine. The batter should be a little runnier than a regular cake mix. You can always add a little more milk if you prefer the batter to be thinner.
• Place a large non-stick frying pan on medium/high heat and add 1/4 teaspoon of coconut oil to lightly grease.
• Add ladles of batter to the pan – I tend to cook these slightly bigger than pikelet size because I am just too impatient to cook one pancake at a time. Wait until bubbles appear on the service and then flip to cook the other side. Repeat this process until the mixture is finished.
• Makes 9-10 pankletes. Serve drizzled with warm maple syrup.

This is one breakfast that I promise will be on high rotation in your house too!

Mrs. Magic Pantry XO