Coco-Nutty Banana Pancakes
By Pip & Nut
Published on 19 April 2022
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. Looking for more pancake recipes? Look no further.Time and servings
25 minsTotal time
8Servings
25 minsCooking time
Ingredients
- 2 tablespoons of almond butter, plus more for the topping
- 2 ripe bananas, cut into chunks
- 1 egg
- 1 tbsp of coconut nectar
- 1 tsp of vanilla extract
- 110 g of plain flour
- 1 pinch of ground cinnamon
- 1 pinch of bicarbonate of soda
- 1 tbsp of coconut oil, for frying
- 1 tbsp of coconut yogurt, for the topping
- 1 drizzle of honey
- 100 ml of almond milk
- 1 handful of fresh berries, for the topping
Method
Step 1
In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined.Step 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.Step 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 tablespoonfuls 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 pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest.Step 4
To serve, top the pancakes with almond butter, berries yoghurt and honey.