Makes about 6 big Pancakes
1 Cup of Whole grain Spelt Flour (UrDinkelmehl)
3/4 Cup of Soy Milk
1/2 Tsp. Baking powder
3 Tbsp. Whole Cane Sugar
3 Pinch of Salt
2 Tbsp Vegetable Oil
1/2 Tsp. grated Ginger
1 Tsp. grated Cardamom
250g Sweet Potato
3/4 Cup of Walnuts
2 Tbsp. of Cream Cheese
1Tbsp. of Honey
Oil to fry
Peel and cut the Sweet Potato in pieces then cook them in Water until soft. Poor off the Water and puree the Sweet Potatoes. Then let the puree cool off.
Crush the Walnuts.
Make the batter for the Pancakes by mixing the Flour, Baking powder, Sugar, Soy Milk, Eggs, grated Ginger, Cardamom, Salt and vegetable Oil. Mix it well.
Add the Nuts and the Puree to the batter.
Heat up a little bit of Oil in a frying pan and make the Pancakes one by one, golden brown on each side on medium heat. As the batter is thicker then the normal pancake batter, they take a bit longer to cook.
Now make the Topping: Puree a Banana, 2-3 Tbsp. of Cream Cheese and 1 Tsp. of Honey
Serve the topping over the pancakes or on the side