Blueberry, Coconut & Almond Butter Pancakes
6-8
5 minutes
20 minutes
Shop the Recipe
Ingredients
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2 tbsp Pip & Nut Almond Butter (Coconut Almond Butter works brilliantly here)
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1 tbsp ground flax seeds
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1 tbsp coconut oil (plus extra to fry)
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250ml almond milk
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180g spelt flour
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1 tsp golden caster sugar
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1 tsp baking powder
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1/4 tsp bicarbonate of soda
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150g blueberries (plus extra to serve)
- To Serve
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Pip & Nut Almond Butter
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150g coconut yoghurt
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50g toasted coconut flakes
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Maple syrup
Method
Add the ground flax seeds to a large bowl, pour over 2.5 tbsp cold water and leave to thicken.
Melt the coconut oil, almond butter and milk in a small pan over medium heat, then leave to cool for a few minutes.
Pour the wet mixture into the bowl with the flax seeds and mix until smooth.
Combine the flour, sugar, baking powder and bicarbonate of soda in a large mixing bowl. Gradually pour in the wet mixture, stirring continuously.
Fold the blueberries into the thick batter and set aside for 5 minutes.
Heat a little coconut oil in a large frying pan. Add a ladleful of batter and cook for 2-3 minutes until golden underneath, then flip. Cook for a further 2-3 minutes.
Keep warm in a low oven while you make the remaining pancakes.
Serve with coconut yoghurt, extra blueberries and a drizzle of almond butter.
