Almond, banana and blueberry pancakes
Spoil the family with a big stack of these banana and almond pancakes this weekend.
- 20 mins cooking
- Makes 12
Print
Ingredients
Almond, banana and blueberry pancakes
- 1 cup (150g) self-raising flour
- 1 cup (120g) ground almonds
- 1/2 cup (110g) firmly packed light brown sugar
- 2 teaspoon ground cinnamon
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/2 cup mashed banana (from 1 large overripe banana)
- 1 1/4 cup (310ml) coconut milk
- 2 eggs
- 1/3 cup (25g) flaked almonds
- 30 gram (1 ounce) butter
- 125 gram (4 ounces) fresh blueberries
- maple syrup and cream, to serve (optional)
Method
Almond, banana and blueberry pancakes
- 1Combine flour, ground almonds, sugar, cinnamon and bicarbonate of soda in a medium bowl; stir in banana. Make a well in centre; gradually stir in combined milk and eggs until smooth.
- 2Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from pan; cool.
- 3Place a quarter of the butter in same pan; swirl pan until greased all over. Pour ¼-cups of mixture into pan; allow room for spreading. Cook over medium heat about 5 minutes or until bubbles begin to burst. Turn pancakes; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture.
- 4Serve pancakes with blueberries and toasted nuts.
