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


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)


Almond, banana and blueberry pancakes
  • 1
    Combine 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.
  • 2
    Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from pan; cool.
  • 3
    Place 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.
  • 4
    Serve pancakes with blueberries and toasted nuts.

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