Banana Cream and Walnut pancakes - Vegan

Although these pancakes are inflammatory, they are loaded with yummy goodness as well as protein and fiber.

1 1/3 cup spelt flour

1 T + 1/4 tsp baking powder

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp kosher salt

1 cup coconut milk

3/4 cup water (more to thin to your desired consistency)

2 over ripe bananas

1/2 cup chopped walnuts

1 tsp vanilla

In a large bowl add flour, baking powder, nutmeg, cinnamon and salt and combine well.  Combine milk, water, bananas and vanilla to a smaller bowl and blend well with a hand held blender until smooth and creamy.  Transfer wet ingredients to the dry and mix well, thinning with the water as needed.  fold in the nuts and let stand for about 5 minutes.  

Prepare your frying pan or griddle and lightly spray with canola oil, place on medium high heat.  Using a ladle scoop out 1/3 cup per pancake (should make 16 to 20) and cook on one side until small bubbles form and cake becomes fluffy.  Turn over and cook on the other side until browned, about 1 to 2 minutes. Repeat until all the batter is gone.  

About 90 calories per cake at 16 total cakes, without any toppings.