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.