Insanely Good Banana Nut Pancakes

Each weekend, I try to mix up and match my extracts and spices to my spelt pancake batter to see how create I can get...

This weekend's delight was inspired by 2 ripe bananas sitting in my fruit hammock...

As these babies were hitting the griddle, the husband asked "Are you baking something?"  They smelt wonderful!

You can notice the bits of walnuts in the pancakes!

 

One more to flip... they were smelling so good!

 

Say "CHEEEEEEEEEEEEEEEESE"

 

This platter will serve me for a week!

Here's the recipe for the:

Ingredients:

2 cups of spelt flour                               
½ cup of almond meal                           
¾  tsp of salt                                          
3 tsp baking powder
1 Tbsp Cinnamon                                       
2 cups of room temperature milk   (1 1/2 cups for thicker pancakes)                   
2 room temperature eggs                           
2 Tbsp coconut oil room temperature (should be in liquid form) or canola oil
1 tsp vanilla extract
½ tsp almond extract 
½ cup crushed, hammered, or hand squeezed walnuts
2 ripe bananas, mushed

Combine dry together. Then wet together. Then mix together.  I used an 1/8th cup measuring cup to make mini-ish pancakes.

These smell like banana bread fresh out of the oven!

Next time... I'm adding dark chocolate chips to them!

Sunday Pancakes!

Last Sunday, I wanted to switch up our normal Spelt Pancake Sunday breakfasts.  I truly enjoy our spelt pancakes and can't even remember what the white refined flour ridden ones even taste like! I just keep envisioning a gloppy hardened white floured goop, half digested in my intestines... rotting.  Yuck.

But the spelt pancakes are so light and fluffy!  I digress...

I woke up last Sunday wanting to mix it up a little bit.  I ADORE my heavily almond flavored-favored pancakes, but wanted something different.  So I opened up my spice cabinet and took out a a box of extracts my dad's boss sent me.  He works at a company that makes the flavorings for ice creams and extracts.  It was a wonderful gift to receive.

In the box, came the following extracts:

Almond
Star Anise
Chocolate
Cinnamon
Clove
Ginger
Lavender
Lemon
Orange
Peppermint
Rose
Vanilla

And Orange essenc-ed pancakes sounded quite right. So I simply played with the liquid batter recipe, going 1 tsp of vanilla extract and 1/2 tsp orange extract.



It was great! not too over-bearing of orange. Just enough!

Spelt Pancakes part Deux

These are part 2 because this morning, I added way too much salt into the recipe. As I type this, I am guzzling seltzer water (because we ran out of water in our cooler). But I think I got it this time.  The almond meal adds both protein, and some body to the batter.

Spelt Pancakes

Ingredients:

2 cups of spelt flour                               
½ cup of almond meal                           
¾  tsp of salt                                          
3 tsp baking powder                                      
2 cups of room temperature milk   (1 1/2 cups for thicker pancakes)                   
2 room temperature eggs                           
2 Tbsp coconut oil room temperature (should be in liquid form) or canola oil
1 tsp almond extract
½ tsp vanilla extract 

Optional Add-ons - to be mixed in at the end
nuts (any kind)              
bananas                        
cinnamon
raisins
mixed berries 
chocolate chips 

In a medium mixing bowl, combine spelt flour, almond meal baking powder and salt.
In a separate bowl,  whisk the milk, eggs, coconut oil, almond and vanilla extracts together. (if the milk is cold, the coconut oil will solidify.  If the milk is cold, stick it in the microwave for a few seconds before starting this combination.

Incorporate the liquids into the dry ingredients. Grease a griddle, and pour out ¼ cup servings. Flip when bubbles form around the edges.

**makes enough to feed both a Petunia and a husband with enough left over for another meal**