Five of the best nutty family breakfasts
Healthy and delicious nut butters make perfect granola, muffins and more
Peanut Butter & Banana Scotch Pancakes
125g self raising flour
1tsp baking powder
1 egg beaten
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.
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