for 2 people

Batter

1	ripe banana (ca. 120 g), mashed
150 g	white flour
2 tsp	baking powder
1 pinch	salt
20 g	sugar
1 tbsp	sunflower oil
1	organic lemon, use a little grated zest and 1 tbsp of juice
2 dl	almond drink

Pancakes

oil for frying

Serve

1	banana, in slices
2 tbsp	almond slivers, roasted
2 tbsp	maple syrup

How it's done

Batter

Place the bananas in a bowl along with all the other ingredients up to and including the almond drink, mix to form a smooth batter using a whisk.

Pancakes

Preheat the oven to 60 °C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Reduce the heat, spoon the batter into the pan to make pancakes of approx. 10 cm in diameter. Once the undersides are cooked and no longer stick to the pan, flip the pancakes, cook for approx. 1 min., cover and keep warm.

Serve

Plate up the pancakes, top with banana slices, sprinkle with almonds, drizzle with maple syrup.

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