Servings: 8 serving
Ingredients
- 3 large ripe bananas mashed
- 1/3 cup honey or maple syrup as an alternative
- 1/4 cup melted ghee
- 1 1/2 cups spelt flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan pink salt
- 1 teaspoon ground cinnamon optional for added flavor
- 1/2 cup chopped walnuts or pecans optional for texture
- Additional banana slices and ghee for topping
Instructions
Preheat the Oven and Prepare the Skillet:
- Preheat your oven to 350°F (175°C).
- Grease the cast iron skillet with a small amount of ghee and set aside.
Mash the Bananas:
- In a large bowl, mash the ripe bananas until smooth. A few lumps are okay.
- Combine Wet Ingredients:
Add Dry Ingredients:
- In a separate bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the pancake tender.
- If using, fold in the chopped walnuts or pecans.
Prepare the Batter for Baking:
- Pour the batter into the prepared cast iron skillet, spreading it evenly.
- Optionally, top with additional banana slices for a decorative touch.
Bake the Pancake:
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
Serve:
- Let the pancake cool slightly before slicing. Serve warm, directly from the skillet for an authentic and rustic presentation.
Garnish:
- Garnish with edible flowers or a sprinkle of ground cinnamon for a visually appealing and aromatic finish.
Tried this recipe?Let us know how it was!
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06/10/2024 10:45 am GMT