Ingredients
6 eggs, separated
12 tbsp Ballybrado Organic White Spelt Flour
6 tsp sugar
Pinch salt
3 bananas, mashed
3 heaped tbsp peanut butter
Pinch baking powder
Milk
Ballybrado Peanut Butter-Banana Pancakes
1. Whisk egg whites with sugar and salt until they form stiff peaks
2. Mix bananas, flour, egg yolk, baking powder and peanut butter and whisk. Add milk as
necessary until the dough is pourable but not runny.
3. Fold in whisked egg whites
4. Lightly grease a frying pan, and, using a ladle, pour small portions of dough into the
frying pan. When bubbles start to form, turn the pancake and bake until golden brown
on both sides.
5. Serve with sliced banana and a dollop of peanut butter.
Tip: make this pancake even more delicious by adding some chocolate syrup!
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
150g Ballybrado Organic Whole Rye Flour, 350g Ballybrado Organic Whole Spelt Flour, 2 sachets fast action dry yeast, 1 ½ tsp. salt, 1 tsp. sugar, ¼ tsp ground cardamom, ¼ tsp. ground fennel, ¼ tsp. ground coriander, 350ml tepid water Sesame seeds to sprinkle on top
For the biscuits: 170g Ballybrado Organic White Spelt Flour, Pinch baking powder, 1 tbsp vanilla sugar, Vanilla pod, 60g icing sugar, 120g soft butter, Zest of one lemon
100g Ballybrado Organic Whole Light Rye Flour, 350g Ballybrado Organic Whole Spelt Flour, 50g Ballybrado Organic Standard Oatflakes, 60g seeds of choice, e.g. chia, sunflower, pumpkin, sesame, linseed, 1 sachet fast action dry yeast, 1 tsp. salt, 400ml tepid water
