Almond Butter and Banana Pancakes
Decadent pancakes with fresh sliced banana, chopped walnuts and drizzled with almond butter.
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INGREDIENTS
• 1 cup unbleached all-purpose flour
• 2 large free range eggs, whisked
• 1 tbsp organic brown sugar
• ¼ tsp sea salt
• 1 ½ cups organic milk
• 1 banana, sliced
• 1 tbsp almond butter
• ¼ cup walnuts, chopped
METHOD
In a large mixing bowl whisk together the flour, sugar and salt until combined. Make a well in the centre and add the eggs. Slowly pour in the milk and whisk as you go. Set the batter aside at room temperature for around 15 minutes or until small bubbles start to appear.
Heat a Le Creuset Toughened Non-Stick 26cm shallow frying pan over medium heat and add a ¼ cup of the batter evenly into the pan, gently tilting to cover evenly.
Cook for about 2 minutes, then flip and cook for another 1-2 minutes or until golden brown. Repeat with remaining batter.
Serve pancakes warm with fresh sliced banana, chopped walnuts and drizzle with almond butter.
Image and recipe by Life with Lorna
