Nutty American Pancake Stack
By Pip & Nut
Published on 24 April 2022
Create a show-stopping stack of pancakes on Shrove Tuesday with this simple dairy-free recipe. Top with almond butter, popcorn and fresh fruit for something a little different. Looking for more pancake recipes? Look no further.Time and servings
25 minsTotal time
15 minsPrep time
10 minsCooking time
Ingredients
- 200 g of self raising flour
- 3 sprinklings of propercorn popcorn, to serve
- 1 tsp of baking powder
- 1 egg
- 1 banana, large
- 2 tbsp of vegan butter, melted, for cooking
- 4 tbsp of pip & nut almond butter, to serve
- 225 ml of almond milk
- 150 g of blueberries
Method
Step 1
Mix together the flour, baking powder and a pinch of salt. In a separate bowl mash the banana and mix with the almond milk.Step 2
Beat in the egg into the banana and almond milk mixture. Whisk the wet with the dry ingredients. Gently stir in half the blueberries.Step 3
Heat a small knob of butter in a large non stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across.Step 4
Make three or four pancakes at a time. Cook for about 3 minutes on each side over a medium heat until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter.Step 5
To serve, stack the pancakes nice and high, top with Pip & Nut almond butter and sprinkle generously with Propercorn.