If you’ve got the Pip & Nut Cookbook, you’ll recognise this recipe. A tried and tested favourite, it combines our favourite things together; pancakes and peanut butter! Taking less than 30 minutes to make, you’ll be whipping up a tasty treat for yourself and your friends or family in no time. Plus, out of all the food to make, pancakes are probably the most fun (we’re sat here wracking our brain for ‘more fun’ food and we just can’t come up with anything…
Before you start pulling out your frying pan and dipping into your nut butters, have a read of Pip & Nut founder, Pippa Murray’s top tips for pancake perfection:
1/ Let the batter rest before cooking
2/ Make sure the pan is nice and hot
3/ Be a confident flipper (otherwise they will flop!)
4/ Go nuts with exciting toppings
This recipe is dairy-free and serves 8 people. Topping-wise, you can add pretty much whatever you like, but their suggested toppings work well. We’ve found that frozen berries can be just as tasty if you have them, just heat them gentle in a saucepan before serving so they’re nice and hot!
Coco-Nutty Banana Pancake Recipe by Pip & Nut
- 2 ripe bananas, cut into chunks
- 1 egg
- 100ml/scant ½ cup almond milk
- 2 tbsp almond butter
- 1 tbsp coconut nectar
- 1 tsp vanilla extract
- 110g/¾ cup plus 1½ 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
- 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 a 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 large tablespoonfuls of the batter into the pan and cook for 2 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.
- To serve, top the pancakes with almond butter, berries, yoghurt and honey.
Want more pancake inspiration? We’ve got loads!
Tag us in your pancake creations – we’d love to see them!
Looking to buy Pip & Nut products? You can find them in Sainsbury’s, Tesco, ASDA, Morrisons, Whole Foods Market, Holland & Barrett, Bots, Ocado, Selfridges, Fortnum & Mason, Supervalu, Booths, and many independent health food stores, cafes, delis and gyms.
Hannah Cox says