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
Ingredients
- 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
Method
- In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and will 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 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.
- To serve, top the pancakes with Pip & Nut almond butter, berries, yoghurt and honey.