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.

Coco-nutty Banana Pancakes Recipe: Veggie

Ingredients
Method

Ingredients:

2 ripe bananas, cut into chunks

1 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 butter

fresh 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.

Print Recipe

Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography © Adrian Lawrence