Caramelised Banana Nut Butter Pancake


1 cup Spelt self-raising flour

1 tsp. ground cinnamon

1 medium egg

150ml full cream milk, or coconut/rice/almond milk

1 tsp. virgin coconut oil, for frying

2-3 tbsp maple syrup

2 tbsp almond nut butter

1 banana, sliced

½ tsp lemon zest

140g raspberries


Preheat the oven to 180C. In a hot oven proof pan, heat the coconut oil, add the bananas and the maple syrup. In a large mixing bowl add the flour and cinnamon. Add the nut butter, egg and milk, and whisk till you have a smooth pouring consistency.

Pour the batter into the centre of the pan, over the caramelised bananas and swirl it to the sides of the pan in a thin layer. Place the pan into the oven for 15 minutes or until cooked through. Flip the pancake onto a large plate and serve with with raspberries.