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Five of the best nutty family breakfasts

Healthy and delicious nut butters make perfect granola, muffins and more

Posted: 10 May 2013
by Fiona McKim

 3 of 5 

Peanut Butter & Banana Scotch Pancakes


125g self raising flour
1tsp baking powder
1 egg beaten
300ml milk
1 small banana well mashed
2tbsp Meridian Smooth Peanut Butter


1      Mash together the banana and peanut butter until you have a smooth-ish thick paste. In a large bowl whisk the rest of the pancake ingredients until smooth then add the peanut butter and beat into the batter.

2      Wipe a little oil over a heavy based, non-stick frying pan, skillet or bake stone and heat to a medium temperature.

3      To make each pancake, pour 2 tablespoons of the mixture onto the pan so it forms a small circle. Cook until you see bubbles rising and the top begins to dry then flip over and cook the other side for a further minute.  Cook 3 or 4 at a time depending on the size of the pan.

4      Stack the pancakes on a warm plate in a low oven to keep warm while you’re cooking the rest. Serve with more sliced banana or some seasonal fruit and a drizzle of maple syrup.

Cook’s tip - The batter mix can be made in advance and stored in the fridge overnight so it’s ready for breakfast time.

Serves 4

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