It’s possible our favourite day of the year and, in honour of Pancake Tuesday, we are ALL about the pancakes today (even though we know we can also have them any other day if we want!). Here’s a gorgeous pancake recipe from Pip & Nut you can try for this nom-tastic occasion…
What you’ll need:
2 ripe bananas, cut into chunks
100ml Pip & Nut’s almond milk
2tbsp Pip & Nut’s almond butter
1tbsp coconut nectar
1tsp 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
What to do:
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 one tablespoon of 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 two 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.
For the toppings:
Coco nutty classic – top your pancakes with Pip & Nut Coconut Almond butter, coconut yogurt, fresh berries and honey.
Nana-nuts – finish with Pip & Nut Peanut butter, sliced banana and dark chocolate shavings.