• 2 ripe bananas, cut into chunks
• 1 egg
• 100ml almond milk
• 2 Tbsp Smooth Almond Butter (you could use our Coconut Almond Butter for an extra coconutty hit)
• 1 Tbsp coconut nectar
• 1 tsp vanilla extract
• 110g plus 1½ Tbsp plain flour
• 50g/6 Tbsp 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 Butter
• Fresh berries, such as strawberries, blueberries, blackberries
• Coconut yoghurt
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 1 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 2 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.