Name: Almond, banana and blueberry pancakes
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup (150g) self-raising flour; 1 cup (120g) ground almonds; 1/2 cup (110g) firmly packed light brown sugar; 2 teaspoon ground cinnamon; 1/4 teaspoon bicarbonate of soda (baking soda); 1/2 cup mashed banana (from 1 large overripe banana); 1 1/4 cup (310ml) coconut milk; 2 eggs; 1/3 cup (25g) flaked almonds; 30 gram (1 ounce) butter; 125 gram (4 ounces) fresh blueberries; maple syrup and cream, to serve (optional)

Ingredients

1 cup (150g) self-raising flour

1 cup (120g) ground almonds

1/2 cup (110g) firmly packed light brown sugar

2 teaspoon ground cinnamon

1/4 teaspoon bicarbonate of soda (baking soda)

1/2 cup mashed banana (from 1 large overripe banana)

1 1/4 cup (310ml) coconut milk

2 eggs

1/3 cup (25g) flaked almonds

30 gram (1 ounce) butter

125 gram (4 ounces) fresh blueberries

maple syrup and cream, to serve (optional)

Method

1.Combine flour, ground almonds, sugar, cinnamon and bicarbonate of soda in a medium bowl; stir in banana. Make a well in centre; gradually stir in combined milk and eggs until smooth.

2.Toast flaked almonds in a large frying pan over medium heat until browned lightly. Remove from pan; cool.

3.Place a quarter of the butter in same pan; swirl pan until greased all over. Pour ¼-cups of mixture into pan; allow room for spreading. Cook over medium heat about 5 minutes or until bubbles begin to burst. Turn pancakes; cook until browned lightly on the other side. Remove from pan; cover to keep warm. Repeat with remaining butter and mixture.

4.Serve pancakes with blueberries and toasted nuts.

Women's Weekly Food