Coco-nutty Banana Pancakes
Serves: 8
Flippin’ amazing pancakes. You’ll go absolutely bananas for these guys. Or nuts. Whatever cheesy pun you want to use to celebrate just how tasty these light, fluffy pancakes are.
Ingredients:
2 ripe bananas, cut into chunks1 free-range egg
100ml almond milk
2 tbsp almond butter
1 tbsp coconut nectar
1 tsp vanilla extract
110g plain flour
50g coconut flour
pinch of ground cinnamon
1 tsp baking powder
pinch of bicarbonate of soda
pinch of salt
coconut oil, for frying
For the topping:
almond butterfresh berries, such as strawberries, blueberries, blackberries
coconut yoghurt
honey
method:
- In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined.
- Sift together the dry ingredients in a large bowl then slowly add the wet ingredients to the dry ingredients, whisking together until you have a thick, smooth batter.
- Working in batches, add one tablespoon coconut oil to a large, non-stick frying pan and heat until melting. Once the pan is nice and hot, drop large tablespoonfuls of the batter into the pan and cook for two minutes on each side until lightly browned and the pancakes are fluffy. If you’re making a big batch to serve all at once, then keep the cooked pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest.
- To serve, top the pancakes with almond butter, berries, yoghurt and honey.
Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography © Adrian Lawrence
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