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Almond banana pancakes with vanilla yogurt and berries


Serves: 8
timePrep time: 25 mins
timeTotal time:
Almond banana pancakes with vanilla yogurt and berries

Almond banana pancakes with vanilla yogurt and berries


Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
333Kcal
Fat
25gr
Saturates
4gr
Carbs
15gr
Sugars
13gr
Fibre
2gr
Protein
14gr
Salt
0.2gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

For the pancakes
  • 3 ripe bananas
  • 4 medium eggs (we use organic) lightly beaten
  • 1 tbsp vanilla extract
  • 250g ground almonds
  • a knob of butter, for greasing
  • a pinch of ground cinnamon, to dust
  • 25g flaked almonds, plus extra to sprinkle on top
  • 100g raspberries
  • 100g blueberries
For the vanilla yogurt
  • a few drops of vanilla extract
  • 250ml natural yogurt
  • 1-2 tsp honey or maple syrup, to taste

Step by step

  1. Preheat the oven to 180°C, fan 160°Cgas 4. Line 2 large baking sheets with baking paper and pop them in the oven while you prepare your batter.
  2. Mash the bananas well with a fork, transfer to a large bowl and whisk in the eggs, vanilla and a large pinch of salt. Mix in the ground almonds to make a smooth batter (or blend it all in a blender or food processor).
  3. Remove the trays from the oven; carefully grease the baking paper with a little butter.
    Tip
    Only fresh fruit, cinnamon and vanilla are used to sweeten – we like the sour flavour of natural yogurt, but add a dash of honey if you like it a little sweeter.
  4. Spoon 2 tablespoons of the mixture for each pancake onto the tray. Use the back of a spoon to smooth out the top and spread it slightly to make them about 7cm in diameter (you may need to do this in batches).
  5. Sprinkle with a little cinnamon and top with the flaked almonds; bake for 10 minutes.
  6. Mix a few drops of the vanilla extract into the yogurt with the honey, if using.
  7. Serve the pancakes topped with a dollop of yogurt and a handful of berries and almonds.
Chef quote
No need to flip or even fry – these gluten-free pancakes are super quick and really easy as they are baked in the oven rather than cooked in a pan.

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