Pip & Nut share their Flippin’ amazing pancakes. Top with perfect fresh fruit and choose from the peanut butter range available now.

Coco-Nutty Banana Pancakes
Serves 8


  • 2 Ripe Bananas, cut into chunks
  • 1 Egg
  • 100ml Almond Milk
  • 2 Tbsp Coconut 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
  1. In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and will 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 tablespoons 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 Pip & Nut almond butter, berries, yoghurt and honey.