Nutty American Pancake Stack
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.
Instructions
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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.
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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.
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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.
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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.
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5
To serve, stack the pancakes nice and high, top with Pip & Nut almond butter and sprinkle generously with Propercorn.
Ingredients
- 200g self raising flour
- 1 tsp baking powder
- 1 egg
- 1 banana, large
- 225ml almond milk
- 150g blueberries
- 2 tbsp vegan butter, melted, for cooking
- 4 tbsp Pip & Nut Almond Butter, to serve
- 3 sprinklings Propercorn Popcorn, to serve
Makes 10 pancakes
Total time required 25 mins
- Preparation time: 15 mins
- Cooking time: 10 mins
Recipe published with permission from Pip & Nut.