These pretty pancake stacks would make a delightful breakfast for a special occasion. Adding the ground almonds is a nice way to boost the protein content.
- 125g plain flour
- 25g ground almonds
- 1 tsp baking powder
- 1 ripe banana
- 1 tbsp vegetable oil
- 250ml soya milk
- Place all the pancake ingredients into a large measuring jug. Blend with a hand blender until you get a smooth batter.
- Make 10 small pancakes in small batches.
- To serve, warm up a few teaspoons of chocolate hazelnut spread. Drizzle some over the pancakes and serve with some fresh berries, kiwi fruit, bananas etc.