There is something innately enchanting about a bright, crisp morning. I have discovered both to my joy and horror that during winter the sun shines directly through my bedroom window in the early morning. Some days I just grumble and pile a mound of pillows over my head to block the sunlight out. However, most mornings (when it actually is sunny) I find it to be a wonderful incentive to leap out of bed and embrace the day. Today was one of those mornings, one where you can’t help but feel happy. Rather than going for a run as I usually do before breakfast, I opted to rug up and head out for a short stroll (such a peaceful word, isn’t it?). The combination of bright blue skies, frosty green grass and the bone-numbing cold – well 5C is cold by Sydney standards – creates an almost ethereal atmosphere. That’s if you are able to ignore the streams of cars going by and the sounds of early morning construction work! It seems as though many of my most precious memories are of these kinds of mornings – running past the college rowers on the Thames in Oxford, an early morning walk in the Snowy Mountains on a family holiday and so on. Consequently I take on the persona of an elderly person, reminiscing about this and that until someone eventually tells me to shut up.
All in all I felt like celebrating such a beautiful morning, because why not? And please tell me if there is a better way to celebrate than with food. Now it is a Tuesday, and whilst pancakes seemed like a brilliant idea, I didn’t want to be too daring and make the standard unhealthy mix that is bookmarked for weekends. I had already shaken up routine by not running, and a girl can only take so much change at once!
These hotcakes proved to be the perfect compromise. They look like mini pancakes, yet take minutes to whip up and have a nuttier flavour and slightly denser texture. Banana, spelt flour. flaxseed and coconut provide a far more sustainable and energy-packed breakfast than the standard sugary pancake. They pair beautifully with a drizzle of maple syrup, toasted coconut and extra sliced banana or with a little smear of berry jam. A dollop of creamy vanilla yoghurt would be the perfect finishing touch, though unfortunately we didn’t have any floating around the fridge. Dare I say, they would probably be quite tasty with crunchy peanut butter! Though perhaps that’s just my obsession with peanut butter going a little too far…
Banana Spelt Hotcakes
Makes six tablespoon-sized hotcakes ( serves one).
1 medium banana, mashed
1 egg, lightly beaten
1 tsp maple syrup
1 tblsp spelt flour
¼ tsp baking powder
1 tsp flaxseed meal
1 tsp desiccated coconut
Coconut oil or a little butter for cooking
In a medium bowl use a fork to combine the egg with the mashed banana and maple syrup.
In a small bowl mix together dry ingredients then add to the wet, stirring well to eliminate any lumps.
Melt a little coconut oil in a medium sized fry pan over low-medium heat. Dollop tablespoons of the mixture onto the pan, leaving room for spreading. Once bubbles begin forming on the surface, use a spatula to flip over. Each side should need less than a minute – because of the high fruit content they burn very easily, trust me!
Once cooked, transfer to a plate and either eat whilst warm or leave to cool.
Source: A Taste Without Waste Original