Almond, Banana And Blueberry Pancakes Recipe

Name: Almond, Banana And Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 1 1/4 cups ground almonds; 1/2 cup firmly packed light brown sugar; 2 tsp ground cinnamon; 1/4 tsp baking soda; 1 large overripe banana, mashed; 1 1/4 cups coconut milk; 2 None eggs; 1/3 cup sliced almonds; 2 tbsp butter; 1 cup fresh blueberries; None None Maple syrup and cream, to serve (optional)

Servings: persons

1 cup self-rising flour
1 1/4 cups ground almonds
1/2 cup firmly packed light brown sugar
2 tsp ground cinnamon
1/4 tsp baking soda
1 large overripe banana, mashed
1 1/4 cups coconut milk
2 None eggs
1/3 cup sliced almonds
2 tbsp butter
1 cup fresh blueberries
None None Maple syrup and cream, to serve (optional)

1
Combine the flour, ground almonds, sugar, cinnamon and baking soda in a medium bowl. Stir in the banana. Make a well in the center and gradually stir in the combined milk and eggs until smooth.
2
Toast the sliced almonds in a large skillet on medium heat until lightly browned. Remove from the pan and cool.
3
Place a quarter of the butter in the same pan and swirl the pan until greased all over. Pour 1/4-cup portions of batter into the pan, allowing room for spreading. Cook on medium heat for about 5 mins or until the bubbles begin to burst. Turn the pancakes and cook until lightly browned on the other side. Remove from the pan and cover to keep warm. Repeat with remaining butter and batter.
4
Serve the pancakes with blueberries and toasted nuts. Serve with maple syrup and cream, if desired.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup self-rising flour, 1 1/4 cups ground almonds, 1/2 cup firmly packed light brown sugar, 2 tsp ground cinnamon, and more.

Yes, Almond, Banana And Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond, Banana And Blueberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions