Banana and Macadamia Pancakes with Maple Syrup

Ingredients

serves 4

2 cups almond meal

1 tsp baking powder

1/2 cup raw macadamia nuts, plus extra to serve

3 eggs

11/2 cups almond milk

2 bananas, sliced into disks

1/2 vanilla bean pod, seeds scraped out (you can use a pinch of vanilla powder instead)

2 tbs maple syrup , plus extra to serve

3 tbs coconut oil

1 dollop of sheep’s or coconut yoghurt per person

Steps

Preheat the oven to 160°C and place 4 plates inside to warm. In a medium bowl, combine the almond meal, baking powder, nuts, eggs, almond milk, bananas (leaving a few disks to serve), vanilla seeds and maple syrup and mix well, until smooth.

Heat a frying pan over medium heat, add the coconut oil and, once hot, place ¼ cup of the batter into the pan, tilting it evenly for a thinner pancake. Cook the pancake for about 3 minutes, until the edges are getting crispy and there are a few air bubbles in the centre, then flip it and cook the other side for 1-3 minutes depending on the size and thickness. Once cooked, place the pancake in the oven to keep warm. Repeat with the remaining batter.

To serve, place 2 pancakes on each plate, scatter the leftover banana discs and macadamias over the top and drizzle with maple syrup.