This recipe comes from one of my favourite recipe books- Madeleine Shaw’s Get The Glow. These pancakes are seriously delectable, and everything you could want from a pancake, and more! The bananas transform into sticky, sweet, caramelised pieces of heaven which complement the nutty, almond pancakes, that are packed full of vitimin E to really get the skin glowing. The smell that fills the kitchen is dreamy and enough to entice anyone into the room! I definitely devoured the stack I made in a matter of minutes…
They are relatively easy to make, you just have to allow 20 minutes for the mix to rest in the fridge- which when hungry, honestly feels like a lifetime! So I would recommend concocting the mixture well before you want to eat. They are perfect for a lavish breakfast or a cheeky dessert, and obviously great for those that are gluten-free!
(Makes 9 pancakes)
- 200g ground almonds
- 1tsp baking powder
- Small pinch salt
- 2 eggs, lightly beaten
- 180ml almond milk
- 2 tbsp coconut oil
- 2 bananas
- 50g walnuts, finely chopped
- 1tsp cinnamon, plux extra for dusting
- Blueberries, walnuts, and honey to serve (I didn’t have these toppings so made do with honey and flaked almonds!)
In a bowl, mix the ground almonds, baking powder and salt. In another bowl, whisk the eggs with the milk. Slowly add the dry almond mixture to the egg mixture. Stir together vigorously, and leave in the fridge for at least 20 minutes (sob), and up to 12 hours.
Heat the coconut oil in a frying pan over a medium heat for 1 minute. Remove the pancake batter from the fridge (after that much anticipated 20 mins), and pour around 60ml batter into the pan. Cook until bronzed underneath (around 3 minures), then flip and cook on the other side for another minute. Repeat with the rest of the pancakes.
Slice the bananas in half lengthways. In a separate pan, heat 1 tablespoon coconut oil and the cinnamon over a medium heat for 1 minute. (I also added some honey to make them extra caramelly!) Place the banana halves in the pan, and cook for 2 minutes on each side until golden.
Serve the pancakes with the bananas, blueberries, walnuts, (or flaked almonds in my case), a drizzle of honey and a dusting of cinnamon.