These pancakes are amazing. They’re big, fluffy and packed full of almond butter, everything you need for the perfect weekend brunch. It’s a great recipe to have as they use a handful of cupboard ingredients that are easy to keep in the kitchen. If you don’t have almond butter, you can replace it with any other kind of nut butter.
Makes: 12 small pancakes
Prep time: 5 minutes
Cook time: 20 minutes
Food styling: Lily Gjertsen
Photography: Leo Harris
Season: Year Round
300g self-raising flour
320ml almond milk (or oat milk)
2 tablespoons maple syrup
2 tablespoons of smooth and creamy almond butter
Rapeseed oil (or butter/coconut oil)
In a large bowl, stir together the flour, almond milk, maple syrup and almond butter until a smooth batter forms.
Heat some rapeseed oil (or butter/coconut oil) in a pan. Once warm, spoon in a large spoonful of the pancake mixture and spread it out a little with the back of the spoon.
Leave to cook for 3-5 minutes until cooked on the bottom. Once it feels cooked on the bottom, flip the pancake over and cook on the topside for 2-3 minutes until the pancake is cooked through. We usually cook 3 in a pan at a time.
Repeat with the rest of the mixture until you have all of your pancakes.
Serve with a handful of fresh blueberries, if using.
Food writer and photographer duo Lily Gjertsen & Leo Harris create the delicious, simple kind of recipes that you genuinely want to cook every day of the week. They use pantry staples and ingredients you’re likely to have in the fridge so you don’t need to overthink and can just crack on with your cooking.