• 1 teaspoon baking powder
• 1 teaspoon chia seeds or I sometimes use the ground flax seeds.
• 1 tablespoon maple syrup
• 400ml almond milk
• 300g spelt flour (I play around with this – If I have almond flour I do 60 : 40 – spelt: almond flour)
• 50g porridge oats (optional)
• 2 Eggs
• 2 – 3 Bananas (optional)
• Olive oil or butter for frying
• Pinch sea salt flakes

Place all the pancake ingredients together in a blender and mix to form a smooth batter (I blend oats first to form a flour and then add other ingredients).
Fry in a little oil. I like them done American pancake style – mini and thick.
Stack and serve with a dollop of coconut yogurt (or full fat Greek) and a sprinkle of chopped pecans or some fried banana slices and drizzle of maple syrup.
Leftovers work well in lunch boxes or as an after-school snack.