Coco-Nutty Banana Pancakes Recipe

Recipe from Pip & Nut: The Nut Butter Cookbook by Pippa Murray

Ingredients

• 2 ripe bananas, cut into chunks

• 1 egg

• 100ml/scant ½ cup almond milk

• 2 Tbsp almond butter

• 1 Tbsp coconut nectar

• 1 tsp vanilla extract

• 110g/¾ cup plus 1½ Tbsp plain (all-purpose) flour

• 50g/6 Tbsp coconut flour

• Pinch of ground cinnamon

• 1 tsp baking powder

• Pinch of bicarbonate of soda (baking soda)

• Pinch of salt

• Coconut oil, for frying

For the topping

• Almond butter

• Fresh berries, such as strawberries, blueberries, blackberries

• Coconut yoghurt

• Honey

Method

1. In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well-combined.

2. 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.

3. 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 tbsps 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.

4. To serve, top the pancakes with almond butter, berries, yoghurt and honey