This one is for all the kids out there enjoying their summer break. It takes me back many many years ago to a picnic snack at the beach, prepared by my Nana's neighbours at the time. An idyllic afternoon with their grandkids frolicking in the sea on an almost deserted beach. I will always remember how good those pikelets tasted, how they appeared in perfect little rounds for our tiny hands to grasp and enjoy. With the taste of salt in our mouths from hours in the sea those pikelets were truly delicious.
I love pancakes like most people and it has been abit of a challenge to come up with a version that is wholegrain, good looking and tastes good. So thankfully I happened to stumble across kamut flour which is an ancestor, like spelt, to modern day wheat. It is a descendent of an ancient Egyptian grain and is higher in protein than most wheat varieties. It does however contain more sugars, perfect for pancakes, and is lower in fiber. The wholegrain in these pancakes are derived from wholegrain kamut bread flour and oat flour. They are exceptionally good and go down really well with the kids. We love to smear or dollop (in my case) them with some sugar free blueberry or raspberry jam.
Wholegrain Banana Pancakes
1/2 cup wholegrain kamut bread* flour
1/2 cup oat flour
1 tsp baking powder
Pinch of seasalt
1/2 cup coconut milk
3/4 cup rice milk
1 tbsp macadamia nut oil (coconut oil would work)
2 small ripe bananas, roughly mashed
Coconut oil for frying
Combine the kamut bread flour, oat flour, baking powder, sea salt in a bowl and mix thoroughly. Then add the macadamia nut oil, coconut and rice milk to the flour mix and whisk until there are no lumps remaining. You should get a really smooth, thick pancake batter. You can always add more milk (a little at a time) if you feel it needs more. Too much though and it will be a very thin pancake.
Next add the mashed bananas to the bowl and stir gently to combine. Heat up your pan on the stove and add the coconut oil so the entire surface is lightly coated. Once heated, drop a tablespoon of batter for each pancake into the pan. I prefer small rounds when I make them for the kids, feel free to make them as large as you want. Once bubbles appear on the surface flip them over and it won't take long for the other side to cook. Remove and lay them on a paper towel lined plate to cool.
Serve them either plain, with blueberry or raspberry jam or maple syrup for added sweetness. Makes enough for 3-4 hungry kids.
*Bread flour was the only thing available, ordinary kamut flour should be fine.