Gingerbread Pancakes

prep: 10 mins / cook: 15 mins / inactive: 0 mins / total: 25 mins / quantity: 6-8 pancakes

Ingredients

Instructions

1. Simply put everything into a blender cup and whizz until thick and smooth (see note)
2. I find it easier to scrape the mixture out of the cup into a wide pouring jug or bowl. Leave to stand for a few minutes if you're making the maple toasted nuts
3. Put the nuts in a small frying pan with the maple syrup and cook over a medium heat for just a minute or two, tossing the pan or stirring the nuts very frequently. You want the nuts to have a dark caramel colour. Remove from the heat and set aside
4. Heat a large frying pan over a low - medium heat then pour or spoon in some of the mixture. I make 3-4 at a time. You can make the pancakes any size you want, just remember you have to flip them so leave some room in the pan!
5. Cook for a minute or so until large bubbles have formed on the uncooked side then using a large fish slice or palette knife carefully flip the pancakes
6. Cook on the other side for a further minute or so
7. Stack the pancakes on a plate, top with the maple glazed nuts and a little extra drizzle of maple syrup for indulgent festive heaven :)

Notes

• If you have a decent food processor you can probably whizz the mixture in one of those too. You can also try not blending it - just mash the banana and add the remaining ingredients. The pancakes won't have a smooth texture though, but will probably be just as tasty!

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