Preparation

For the topping: Toast the chopped hazelnuts in a non-stick pan without fat.

For the dough: Peel a banana and finely puree with milk using a hand blender. Place the wholemeal spelt flour and spelt flour in a bowl with the baking powder, salt and brown sugar.

Melt the vegetable margarine and add to the dry ingredients with the banana milk. Mix thoroughly to form a smooth batter.

Beat the egg whites with the beaters of a hand mixer until stiff, then carefully fold into the batter. Heat a pan and add a little rapeseed oil. Take 2 tbsp of the batter and pour into the pan. Fry the pancakes on both sides until golden brown, then do the same with the remaining batter.

For the yoghurt topping: Mix the low-fat quark with the yoghurt and spread on the banana pancakes. Peel the second bana-na and cut into slices. Peel and chop the kiwi. Arrange the banana slices, kiwi, raspberries and blueberries on the banana pancake tacos and serve garnished with the toasted hazelnuts, maple syrup and fresh mint.

Let the morning taco fiesta begin!
Your Dole team