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Nutty American Pancake Stack

By Pip & Nut
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…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    To serve, stack the pancakes nice and high, top with Pip & Nut almond butter and sprinkle generously with Propercorn.