Banana & Spelt Pancakes

Pancakes make a regular appearance in our house at the weekend and this is just one of many variations! The banana provides some natural sweetness but we always add a bit of honey too as it works beautifully with the slightly earthy flavour of spelt. If your child is under 12 months you can substitute the honey for agave or maple syrup or just leave it out!

Makes 8-10 scotch pancakes

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65g banana, mashed

65g spelt flour

65g self-raising flour

1/2 tsp ground cinnamon

1 egg, beaten

150ml full fat milk

1 tbsp honey, optional

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Mix together the flour and cinnamon. Make a well and pour in the egg and half of the milk. Whisk until you have a lump free paste. Meanwhile, in a small saucepan heat the banana, milk and honey until just boiling. Remove immediately and whisk into the flour/egg mix until you have a batter. Cover and place in the fridge for an hour and a half to thicken.

When ready to cook the pancakes, heat a large frying pan on a medium heat and add a small knob of butter. Once melted add about 2-3 tbsp of batter per pancake [I generally pour it from a jug so its a bit of a guess!] Leave it to cook until bubbles start to appear (about 1-2 minutes) flip over with a palette knife and continue to cook for another 1-2 minutes until golden brown. Remove onto a plate and repeat until you have used all your batter.

Serve immediately with a good dose of honey or maple syrup or spread with our almond and cocoa 'nutella' or strawberry chia jam.