Ingredients:
* 6 very ripe burro or matoke bananas, peeled
* 1/3 cup walnut oil
* 1 cup of agave (optional, as bananas will already be very sweet)
* Pinch of Sea salt
* 1 1/2 cups of spelt flour
* 1/3 cup Spring water
* Grapeseed oil
Method:
1. In a mixing bowl, mash the ripe bananas with a fork until smooth.
2. Stir the walnut oil and agave into the mashed bananas.
3. Mix in the salt.
4. Mix in the flour.
5. Add water only enough to make a thick runny batter
6. Important: whip vigorously to allow air bubbles into the batter
7. Heat grapeseed oil in pan
8. Scoop batter with ladle or pour enough into heated oil to make one pancake
9. Turn when the edges brown and it starts to bubble.
10. Remove when both sides are done
11. Repeat steps 8-10 until batter is finished
Pancakes can be stored in your freezer after cooling for up to a month. Heat under a grill from frozen to serve as and when.
I serve with additional sliced bananas and chopped Brazil nuts with agave for garnish.
#emahshae www.emahshae.com
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