By Vesi Maslenishka

We recently shared the benefits of nut butters with you and as it’s pancake day tomorrow and we’ve just come across the nuttiest recipe by Pip & Nut and PROPERCORN.

So if you’re still looking for something different to your traditional pancake recipes, this one could be for you as you can swap out with healthier alternatives.

Ingredients

For the Pancakes:
200g self-raising flour
1tsp baking powder
1 large egg
1 large ripe banana
225ml almond milk
150g blueberries

To Serve:
Pip & Nut Almond Butter
PROPERCORN Smooth Peanut & Almond
Raspberries, blueberries & passion fruit

To Cook:
2 tbsp coconut oil

Method

1. Mix together the flour, baking powder and pinch of salt.

2. In a separate bowl, mash the banana and mix with the almond milk. Beat the eggs into the banana mixture.

3. Whisk the wet with the dry ingredients and gently stir in half the blueberries.

4. Heat up the coconut oil in a large, non-stick frying pan. Drop a heaped tablespoon of the batter into the pan to make pancakes about 8cm wide. Make three of four pancakes at a time. Cook for about 3 minutes on each side over a medium heat until golden.

5. Cover with kitchen paper to keep warm while you cook the rest of the pancakes.

6. Stack and pancakes nice and high, top with Pup & Nut Almond Butter and sprinkle generously with PROPERCORN.

7. Serve with your choice of fruit and sprinkling of almonds for extra crunch.