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85g banana (roughly 1 small banana), peeled

1 medium egg

3 egg whites

33g almond flour

1. tsp cocoa powder

150–175ml water

2 tsp coconut oil

2 tbsp desiccated coconut

2 tbsp yoghurt, such as Greek, natural, soy



1. Whizz up the banana, egg, egg whites, almond flour, cocoa powder and water in a liquidiser until smooth. If the mixture is a little thick, add a splash more water.

2. Heat a dry, non-stick frying pan over a medium heat, add the desiccated coconut and toast until golden. Stir half into the pancake batter and save the rest for later.

3. Melt the coconut oil in the frying pan and fry large spoonfuls of the batter for 1 minute, then flip and cook for a further 30 seconds.

4. Repeat with the remaining batter then stack up and top with the yoghurt. Scatter over the rest of the toasted coconut and serve.

Added by: Ameena Nur

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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