Caramelised Banana Nut Butter Pancakes

Serves: 2 | Prep: 10 minutes | Cooking: 5-7 minutes | Vegetarian

INGREDIENTS

1 cup spelt self-raising flour

1 teaspoon ground cinnamon

1 medium egg

150ml full cream milk, or coconut/rice/almond milk

1 teaspoon virgin coconut oil, for frying

2-3 tablespoons maple syrup

2 tablespoons almond nut butter

1 banana, sliced

½ teaspoon lemon zest

140g raspberries

SHOPPING LIST

Spelt self-raising flour

1 egg

150ml full cream milk

Almond butter

1 banana

1 lemon

1 punnet raspberries

Coconut oil

Ground cinnamon

Maple syrup

UTENSILS LIST

Sharp knives

Large mixing bowl

Whisk

Frying pan

Serving plate

METHOD

  1. Pre-heat the oven to 180°C.
  2. In a hot oven-proof pan, heat the coconut oil, add the bananas and the maple syrup.
  3. In a large mixing bowl, add the flour and cinnamon. Add the nut butter, egg and milk, and whisk till you have a smooth pouring consistency.
  4. Pour the batter into the centre of the pan, over the caramelised bananas and swirl it to the sides of the pan in a thin layer.
  5. Place the pan into the oven for 15 minutes or until cooked through. Flip the pancake onto a large plate and serve with raspberries.

Tip: Good quality almond butter is made from 100% almonds; almonds are a rich source of Vitamin E, calcium and magnesium making them one of my favourite dietary staples!