Flippin’ heck!

Shrove Tuesday is upon us!  Although really I need no excuse to eat pancakes, especially when they’re healthy and full of yummy nut butter!  Here are my banana oat pancakes made with Keen Almond Vanilla, flax seeds, almond milk and Canadian maple syrup.  Happy times 🙂Banana Oat Pancakes V Banana Oat Pancakes with Keen Almond (V)


1 cup oat flour (I blitzed some porridge oats for this)

1/2 cup wholemeal flour or coconut flour

1 tbsp baking powder

1 tbsp Maple syrup

1/2 tsp salt

1 1/4 cups of almond milk

1 ripe banana, mashed

1/3 cup of Keen Almond Vanilla nut butter + extra to serve

1 tbsp flax seeds + 2 tbsp water mixed together OR 1 egg

1 tbsp coconut oil

1 tsp vanilla extract



Mix together in a bowl the flours, baking powder and salt.  In a separate bowl mix the almond milk with the mashed banana, nut butter, maple syrup, flax seed mix or egg, coconut oil and vanilla extract.  Combine the wet and dry ingredients to a smooth batter of dropping consistency.  Set a pan on medium heat and melt a little coconut butter, vegetable oil (or I used coconut spray oil).  Ladle dollops of  mixture onto the pan to create however big a pancake you wish, I went for fairly big!  Cook until small bubbles start to appear then flip and cook the other side for 3 – 4 minutes.  The oat flour and the banana make quite a dense pancake so it won’t rise to extraordinary heights, however they are so filling and tasty, especially served with an extra dollop of nut butter and a drizzle of maple syrup.  Happy flipping pancake day!




About Sharon Duffin Photography

Professional photographer based in Belfast, Northern Ireland.

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