1 cup Spelt self-raising flour
1 tsp. ground cinnamon
1 medium egg
150ml full cream milk, or coconut/rice/almond milk
1 tsp. virgin coconut oil, for frying
2-3 tbsp maple syrup
2 tbsp almond nut butter
1 banana, sliced
½ tsp lemon zest
Preheat the oven to 180C. In a hot oven proof pan, heat the coconut oil, add the bananas and the maple syrup. In a large mixing bowl add the flour and cinnamon. Add the nut butter, egg and milk, and whisk till you have a smooth pouring consistency.
Pour the batter into the centre of the pan, over the caramelised bananas and swirl it to the sides of the pan in a thin layer. Place the pan into the oven for 15 minutes or until cooked through. Flip the pancake onto a large plate and serve with with raspberries.