Almond, Banana And Blueberry Pancakes - cooking recipe

Ingredients

1 cup self-rising flour
1 1/4 cups ground almonds
1/2 cup firmly packed light brown sugar
2 tsp ground cinnamon
1/4 tsp baking soda
1 large overripe banana, mashed
1 1/4 cups coconut milk
2 None eggs
1/3 cup sliced almonds
2 tbsp butter
1 cup fresh blueberries
None None Maple syrup and cream, to serve (optional)

Preparation

Combine the flour, ground almonds, sugar, cinnamon and baking soda in a medium bowl. Stir in the banana. Make a well in the center and gradually stir in the combined milk and eggs until smooth.
Toast the sliced almonds in a large skillet on medium heat until lightly browned. Remove from the pan and cool.
Place a quarter of the butter in the same pan and swirl the pan until greased all over. Pour 1/4-cup portions of batter into the pan, allowing room for spreading. Cook on medium heat for about 5 mins or until the bubbles begin to burst. Turn the pancakes and cook until lightly browned on the other side. Remove from the pan and cover to keep warm. Repeat with remaining butter and batter.
Serve the pancakes with blueberries and toasted nuts. Serve with maple syrup and cream, if desired.