ALMOND FLOUR PANCAKES
85g banana (roughly 1 small banana), peeled
1 medium egg
3 egg whites
33g almond flour
1. tsp cocoa powder
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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers