(Taken from Get the Glow Cookbook by Madeleine Shaw)

Makes 9 pancakes


200 g ground almonds

1tsp baking powder

small pinch salt

2 eggs, lightly beaten

180 ml almond milk (unsweetened)

2 tbs coconut oil

2 bananas

50 g walnuts, finely chopped

1 tsp cinnamon

Blueberries and honey (optional) to serve

(The batter will keep in the fridge for a few days so you can enjoy them a few more times)


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, 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, and pour around 60 ml batter into the pan.  Cook until bronzed underneath (around 3 minutes), then flip and cook on the other side for another minute.  Repeat with the rest of the pancakes.  Stack them and keep them warm.

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.  Place the banana halves in the pan and cook for two minutes on each side until golden.

Serve the pancakes with the bananas, blueberries, walnuts, a drizzle of honey (optional) and a dusting of cinnamon

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