What you need:

  • 125g self raising flour
  • 1 tsp baking powder
  • 2 tbsp aquafaba (beaten)
  • 300ml almond or coconut milk
  • 1 small banana well mashed
  • 2 tbsp Meridian Smooth Peanut Butter

Serves: 4


  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.

Top 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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