Taken from Pip & Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15). Photography by Adrian Lawrence
- For the batter
-
2 ripe bananas, cut into chunks -
1 egg -
100ml almond milk -
2 tbsp almond butter -
1 tbsp coconut nectar -
1 tsp vanilla extract -
110g plus 1 1⁄2 tbsp plain (all-purpose) flour -
50g/6 tbsp coconut flour -
Pinch of ground cinnamon -
1 tsp baking powder -
Pinch of bicarbonate of soda (baking soda) -
Pinch of salt -
Coconut oil, for frying - For the topping
-
Almond butter -
Fresh berries, such as strawberries, blueberries, blackberries -
Coconut yoghurt -
Honey
1. In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined.
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.
3. Working in batches, add a 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 two 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 cooked pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest.
4. To serve, top the pancakes with almond butter, berries, yoghurt and honey.
