Coconut and banana pancakes

Who doesn’t love pancakes? These little coconut and banana pancakes are great topped with fresh fruit and yoghurt for breakfast or brunch, or served as an afternoon tea much like drop scones with cream and jam. Sounds naughty, but it needn’t be if you have organic cream or whipped coconut cream sweetened with honey and a fresh sugar-free berry jam – then everything is good for you and totally nourishing.

Ingredients (serves 2-3)

2 ripe medium bananas, roughly chopped
4 whole eggs
2 tbsp honey
70g desiccated coconut
100g ground almonds
½ tsp gluten-free baking powder
Coconut oil or ghee

To serve

A few spoonfuls of your favourite yoghurt
Handful of your favourite seasonal fruit
Toasted coconut or cacao nibs

Method

Put the bananas, eggs and honey in a food processor and purée until light and fluffy (or use a bowl and a stick blender). Add the coconut, ground almonds and baking powder, and beat to combine.

Heat up a tiny amount of coconut oil or ghee in your frying pan over a low-medium heat. Cook in batches, allowing a biggish spoonful of mix per pancake – too big and they are really hard to flip, so keep them drop-scone size. Cook thoroughly – they should take about 1-2 minutes on each side; you will know when to flip them once little bubbles start to appear on the surface.

Keep warm and continue to cook the rest of the batter, adding a little more oil to the pan between batches. Serve while hot and delicious, with some of your favourite toppings.

Recipe from Nourish by Amber Rose, Sadie Frost and Holly Davidson (£19.99, Kyle Books). Photography by David Loftus