Nut butter and banana Scotch pancakes

October 8, 2014 9:50 am Published by Leave your thoughts

There is perhaps not a child in Europe that does not like scotch pancakes. This is a recipe that can be made with most nut butters, but as long as there are no peanut allergies, it is perhaps best made with peanut butter.

This recipe changes the traditional caster sugar in a Scotch pancakes to a blend of banana and nut butter. As with most pancake recipes, it can be made in advance and stored in the fridge until use and may even improve with this time standing.


125 g self-raising flour (for a more continental feel, try buckwheat flour)
1 tsp baking powder
1 egg, beaten
300 ml milk
1 small banana, well mashed
2 tbsp smooth nut butter – peanut works well


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 nut butter mixture and beat into the batter.

Wipe a little oil over a heavy based, non-stick frying pan, skillet or bake stone, and heat to a medium temperature.

To make each pancake, pour 2 tablespoons of the mixture onto the pan so that 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.

Stack the pancakes on a warm plate in a low oven to keep warm while you are cooking the rest. Serve with more sliced banana, or some seasonal fruit, and a drizzle of maple syrup.

Serves 4.



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This post was written by Sue

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