Banana, almond and coconut

From the fructose (sometimes called ‘fruit sugar’) in the honey and banana to the slower, sustaining energy of dairy and nuts, these pancakes pack a punch that will see you through to lunch

Kcals 423; Fat 21.7g;

Carbs: 44.6g; Protein: 13.6g

Makes 4 INGREDIENTS

Batter:

100g plain flour

2 tsp baking powder 1 tsp baking soda 10g brown sugar

3 eggs

200g buttermilk

25g organic butter

Filling:

2 ripe bananas

½ lemon, juiced

2 tbsp honey

50g almond butter 30g coconut chips

MAKE IT

1 Start by sifting the dry batter ingredients with a pinch of salt. Whisk the egg whites until stiff. Separately, mix the yolks, buttermilk and melted butter, then whisk it into the flour mix until the batter is smooth.

2 Carefully fold the egg white into the batter. Set aside. Slice the bananas and toss them in lemon and honey. Add 3 tbsp of batter to a hot pan until bubbles form, then flip.

3 Top your pancakes with almond butter, the bananas with honey and a sprinkle of coconut chips.