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About the World Fairtrade Challenge

From May 12-14, 2017, join Fairtrade farmers, workers and supporters for the World Fairtrade Challenge. 

Treat your colleagues, friends or customers to Fairtrade products like chocolate, coffee or bananas. 

Organize your own Fairtrade Celebration, no matter how big or small. It could simply be the moment you eat a Fairtrade product, a coffee break with work colleagues or a dinner with family. It’s all a cause for celebration because it means Fairtrade farmers and workers getting a fairer deal.

Let’s create the biggest Fairtrade Celebration the world’s ever seen!

Check out the Fairtrade Celebrations Map

Spelt pancake with grilled pineapple

This dreamy breakfast full of tropical flavours is the perfect start to a slow Saturday morning or lazy Sunday. Use all of the batter or save – if you can manage it – a few pancakes for later in the week.

Vegetarian | Sugar free

4 servings. Preparation time 30 min


  • 5 tbsp coconut oil 

  • 2 tbsp maple syrup 

  • 1⁄2 fresh pineapple, peeled, core removed, in rings 

  • 1 2/3 cup spelt flour 

  • 2 eggs 

  • 2 ripe bananas, finely mashed 

  • Squeeze of lemon juice 

  • 1 tsp baking powder 

  • Pinch of salt 

  • 1 2/3 cup almond milk 

  • 4 heaping tbsp crème fraiche
  • Grated coconut 


  1. Melt 2 tbsp of coconut oil, add the maple syrup, and then use to spread over the pineapple. Set aside and allow the ‘marinade’ to be absorbed.
  2. Sieve the spelt flour above a bowl and add the eggs, mashed bananas, lemon juice, baking powder and salt. While stirring, thoroughly mix the almond milk into a smooth batter. Add more milk if the batter is too dry or too thick.
  3. Heat the remaining coconut oil in a non-stick frying pan, and cook the pancakes on medium heat until golden brown on both sides. Keep warm in a pan or between two plates.  
  4. Heat up a grill pan on medium heat and grill the pineapple rings for approx. three minutes per side until golden brown.
  5. Serve the pancakes with the pineapple and a scoop of crème fraiche. Sprinkle with grated coconut and perhaps drizzle with extra maple syrup.


Replace the maple syrup with honey.
Instead of crème fraiche, use ricotta, cream cheese or mascarpone.