Almond Butter Banana Pancakes
5 minutes
20 minutes
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Ingredients
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2 tbsp Pip & Nut Smooth Almond Butter (or Coconut Almond Butter for an extra coconutty hit)
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2 ripe bananas - cut into chunks
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1 egg
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100ml almond milk
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1 tbsp coconut nectar
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1 tsp vanilla extract
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110g plain flour
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50g coconut flour
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Pinch of ground cinnamon
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1 tsp baking powder
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Pinch of bicarbonate of soda
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Pinch of salt
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Coconut oil for frying
- To Serve
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Pip & Nut Almond Butter
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Fresh berries (strawberries, blueberries, blackberries)
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Coconut yoghurt
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Honey
Method
In a food processor blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla until smooth.
Sift together the dry ingredients in a large bowl. Slowly add the wet ingredients, whisking until you have a thick smooth batter.
Heat 1 tbsp coconut oil in a large frying pan. Drop large tablespoonfuls of batter and cook for 2 minutes each side until golden and fluffy.
Keep cooked pancakes warm in a low oven while you make the rest.
Serve with almond butter, berries, yoghurt and honey.
