#pip&nut

Flippin’ amazing pancakes. You’ll go absolutely bananas for these guys. Or nuts. Whatever cheesy pun you want to use to celebrate just how tasty these light, fluffy pancakes are.

SERVES 8 TAKES 25 MIN

• 2 ripe bananas, cut into chunks • 1 egg • 100ml/scant ½ cup almond milk • 2 Tbsp almond butter • 1 Tbsp coconut nectar • 1 tsp vanilla extract • 110g/¾ cup plus 1½ Tbsp plain (all-purpose) flour • 50g/6 Tbsp coconut flour • Pinch of ground cinnamon • 1 tsp baking powder • Pinch of bicarbonate of soda (baking soda) • Pinch of salt • Coconut oil, for frying

FOR THE TOPPING • Almond butter • Fresh berries, such as strawberries, blueberries, blackberries • Coconut yoghurt • Honey

In a food processor, blend the bananas with the egg, almond milk, almond butter, coconut nectar and vanilla, until smooth and well combined. Sift together the dry ingredients in a large bowl then slowly add the wet ingredients to the dry ingredients, whisking together until you have a thick, smooth batter. Working in batches, add 1 tablespoon coconut oil to a large, non-stick frying pan and heat until melting. Once the pan is nice and hot, drop large tablespoonfuls of the batter into the pan and cook for 2 minutes on each side until lightly browned and the pancakes are fluffy. If you’re making a big batch to serve all at once, then keep the cooked pancakes on a heatproof dish, separated with baking parchment, in a low oven, while you cook the rest. To serve, top the pancakes with almond butter, berries, yoghurt and honey.

A bit like a cuddle in a dish. You can either serve this as a side or as a meal in itself, with a fresh salad. Either way you’ll feel all warm and fuzzy inside once finished.

SERVES 4–5 TAKES 1 HR 15 MIN

6 medium-sized sweet potatoes 2 Tbsp sunflower oil 250ml/1 cup whipping cream 1 red chilli, finely chopped 6 garlic cloves, finely chopped 1 tsp sea salt 4 Tbsp peanut butter 2 tsp water

Preheat the oven to 200°C/400° F/gas mark 6. Wash the sweet potatoes, but do not peel them, then cut into discs 5mm / 1/5 -inch thick. Use a mandolin to do this if you have one; just mind your fingers.

In a large bowl, toss the sweet potato slices with 1 tablespoon of the oil, the cream, chilli, garlic and salt. Layer half the potato slices in a deep, medium-sized ovenproof dish, making sure they are lying flat.

Whisk the peanut butter with the remaining 1 tablespoon of oil and a couple of teaspoons of water. Spread this over the layer of sweet potato, using a spatula to ensure it covers as much of the surface as possible. Add the rest of the sweet potato on top, with any remaining cream from the mixing bowl.

Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for another 35 minutes. Place under a hot grill for 5 minutes to get the top extra crispy.