Replace the regular milk with soya or almond milk in these stevia sweetened wholegrain pancakes suitable for people allergic to dairy and needing to limit sugar intake.
- Place the ground einkorn, baking powder, salt, vanilla powder and stevia in a large bowl and whisk to combine.
- Make a well in the centre, add the egg, mashed banana, soya milk and melted coconut oil and whisk to combine.
- Preheat a large non-stick frying pan over medium heat. Brush the pan with coconut oil. Add ¼ cup of the batter and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm. Repeat with the remaining batter. Serve with maple syrup if desired.