I love pancakes! Perfect weekend breakfast. I usually top mine with something naturally sweet such as cooked blueberries and nut butter. So tasty and filling!
The recipe below is for my almond pancakes, alternatively if you don’t like almond you could use oats or flour instead of the ground almond and use a different topping. Or use protein powder to make them protein pancakes!
Recipe makes 4 pancakes – (10cm diameter, 1/2cm thick)
For the pancakes:
20g ground almonds
2 tsp coconut oil
Dash of milk, of your choice (I use rice milk!)
10g flakes almonds – or however many you want!
1 tbsp of maple syrup
1 tsp coconut oil
- Put 1 tsp of coconut oil in a frying pan on a low heat. Once the coconut oil has melted add the flaked almonds and cook for 2 – 4 minutes, or until slightly brown. Remove the flakes from the pan into a bowl and leave to cool whilst you make the pancakes.
- Chop up the banana and put into a blender or food processor along with the egg, ground almond and a dash of milk. Mix well until a smooth mixture.
- Heat a frying pan with 1/2 tsp of coconut oil, once melted spread around pan so it’s covered and turn down to a low heat.
- Pour in some pancake mixture to the centre of the pan, it should be in a circle shape. You can move the pan around a little to spread out the mixture, but try not to have the pancake very thick; about 1/2cm thick.
- Repeat this until all the mixture has gone (allowing 1/2tsp of coconut oil per pancake). The mixture should make 4 pancakes but this will depend on the size and thickness you make them.
- To serve, stack each pancake on top of each other, sprinkle over your almond flakes and drizzle some maple syrup!