Spelt pancakes with ricotta, honey and toasted coconut

Spelt pancakes with ricotta, honey and toasted coconut

By
From
Fatloss for Good
Makes
8
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
4 tablespoons shredded coconut
1 cup spelt flour
2 teaspoons baking powder
pinch cinnamon
pinch salt
1 egg
1 cup buttermilk
1 tablespoon extra virgin olive oil
2 tablespoons yoghurt
1 banana, sliced
drizzle honey, to serve

Method

  1. To toast the coconut, dry fry in a pan over medium heat until just starting to colour. Remove from heat and set aside.
  2. Sift the flour, baking powder, cinnamon and salt into a large bowl. In a separate bowl, mix the egg and buttermilk. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  3. Heat the oil in a frying pan over medium heat. Spoon in 2 tablespoons of the batter and cook until slightly golden. Turn over and cook through. Repeat with remaining batter. Cover the cooked pancakes with foil to keep them warm.
  4. To serve, stack two or three pancakes on a plate and top with a dollop of yoghurt, a few slices of banana, a teaspoon of coconut and a drizzle of honey.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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