- 1 ripe banana
- ½ cup plant-based milk (we used almond milk)
- ½ cup spelt flour
- 1 tbsp maple syrup
- 1 Pure Heavenly White Chocolate Raspberry Cheesecake Flavour bar (30g)
- coconut oil
Mash the banana with a fork, then add almond milk and maple syrup. Slowly add the flour and whisk to form pancake batter.
Generously grease a pan with coconut oil and heat it. Pour about 2 tablespoons of the batter at a time onto the pan and bake until the pancake is no longer runny. Flip and bake it on the other side as well, until it turns golden brown.
Serve with drizzle of maple syrup, banana (optional) and grated the white chocolate raspberry cheesecake flavour bar.
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