Yippee it’s Pancake Tuesday tomorrow and we’re going nuts for all things pancake related!
If you’re in London today or tomorrow and want to eat some flippin’ amazing pancakes make sure to check out our Pancake Pop Up at Wholefoods Kensington – we have whizzed up four delicious options which are on offer 9-7pm with happy hours between 11-12pm and 4-5pm. During our happy hours we will offer FREE pancakes to the first 100 people we serve!
If you aren’t going to be passing WFM Kensington you can pop down to any other WFM in London tomorrow to get a sample sized pancake between 12-3pm.
And for those of you who aren’t in London at all, fear not, we have you covered; here’s the recipe we’ve used for our sweet pancakes:
Coco Nutty Classic
Serves 10 (depending on size!)
Takes 25 minutes
2 ripe bananas, cut into chunks
200 ml Pip & Nut unsweetened almond milk
2 Tbsp Pip & Nut almond butter
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
2 tbsp coconut sugar
Pinch of ground cinnamon
Pinch of salt
Pip & Nut Coconut Almond butter
In a food processor, blend the bananas with the eggs, almond milk, coconut almond butter, coconut sugar and vanilla extract, until smooth and well combined.
Sift together the flour and baking powder into a large bowl, then season with pinch of salt and pinch of cinnamon.
Make a well in the middle of the dry ingredients, slowly adding the wet mix. Using a balloon whisk or wooden spoon, start to draw the dry ingredients into the wet ingredients. Beat the mix until smooth.
Add one tablespoon of coconut oil to a large, non-stick 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.
Make sure to tag us in any Pancake day creations @pipandnut – we want to see how you’ve splattered the batter and twizzled the drizzle today and tomorrow!