Method

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.