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FLIPPING DELICIOUS

Up the flavour on Shrove Tuesday, 1 March , with these internationally inspired pancakes with a twist from Bettina Campolucci Bordi, the culinary wellness guru, social media star and author of three books of plantbased recipes

BANANA PANCAKES WITH HOMEMADE ‘NUT-ELLA’

Makes 3-9 pancakes Preparation time 15-20 minutes Cooking time 8-10 minutes per batch

“Pancakes are a breakfast staple in my household and these are one of my all-time favourite breakfasts.”

INGREDIENTS

• 140g/4¾oz gluten-free flour mix or 170g/5¾oz plain flour

• 250ml/9fl oz almond milk or any plant milk

• ½ tsp baking powder

•A pinch of salt

• ½ apple, grated

• ½ vanilla pod, seeds scraped out

• 1 tbsp coconut oil, for frying

• 1-2 bananas, peeled and sliced

For the nut-ella (makes 1 x 700g jar)

• 300g/11oz skinned hazelnuts, lightly toasted

• 250ml/9fl oz coconut oil

• 3-4 tbsp maple syrup

• 3 tbsp cacao powder

• ½ vanilla pod, seeds scraped out

For the topping

• Fresh fruit and berries

• Fresh mint leaves

• Coconut yoghurt

• A drizzle of maple syrup

• Nuts and seeds

1. Start with the nut-ella. Blitz the hazelnuts in a blender until fine. Add the rest of the ingredients and blend to a paste. Spoon into a clean container and set aside.