We believe the world is split into two. Those who consider pancakes a breakfast staple, and those of us who get excited when once a year we whip up a batch and start planning our fillings.
No matter which category you fall into, we have the recipe for the perfect coco-nutty pancake from Pip & Nut.
You will need (serves 8):
2 ripe bananas, cut into chunks
100ml almond milk
2 tbsp almond butter
1 tbsp coconut nectar
1 tsp vanilla extract
110g plain flour
Pinch of ground cinnamon
1 tsp baking powder
Pinch of bicarbonate of soda
Pinch of salt
Coconut oil, for frying
- In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined. Sift together the dry ingredients in a large bowl then slowly add the wet ingredients to the dry ingredients, whisking together until you have thick smooth batter.
- 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 a large tablespoonful of the batter into the pan and cook for 2 minutes on each side until lightly browned and the pancakes are fluffy. If you are 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.
- Finish off with the topping of your choice.
For more information and more topping suggesting, visit pipandnut.com