Place wet ingredients in a blender and blend until homogeneous.
Add sugar, flour, grated coconut and salt and blend until thick and homogeneous. Finally, add baking powder and baking soda and blend for a few seconds.
Heat a large non-stick pan over medium heat. Pour a small ladle of dough into the pan, forming a thick pancake of 8 cm diameter. In this way, fry three pancakes in one large pan.
Bake one side golden brown in 2 to 3 minutes, under a lid (this way the pancake cooks faster). Turn over and fry the other side for 2 minutes until golden brown and the pancake is done on the inside. If the first side is burning too quickly, lower the heat a little.
Meanwhile, mix the Pa’lais Nature with the zest of a lime and 1 or 2 tablespoons of maple syrup. Taste and season with lime juice or additional maple syrup.
Serve a stack of pancakes with a generous spoonful of lime spread, lime zest and a splash of maple syrup.
Substitute the coconut flakes for almond powder for a nutty twist.
Freeze the pancakes, so you always have a delicious breakfast or snack at home.
2 ripe bananas (220 grams peeled weight)
200 ml vegetable milk
2 tbsp olive oil or rice oil
Juice of 1/2 lime
2 to 3 tbsp coconut blossom sugar
130 grams spelt flour
75 grams fine coconut grater
Pinch of salt
1 tsp baking powder
1/2 tsp baking soda
1 jar of Pa’lais Nature
Zest of 1 lime + extra
1 to 2 tbsp maple syrup + extra