Banana, blueberry and pecan pancakes
Courtesy of Anna Jones. These pancakes are delicious and easy to make, perfect for a Sunday morning brunch!
Nutritional fact – Oats are a helpful source of soluble fibre, bananas for potassium and blueberries for polyphenols, which are good plant nutrients.
Scroll down to see the recipe.
Banana, blueberry and pecan pancakes
Courtesy of Anna Jones.
Servings 8 Small pancakes
Ingredients
- 100 g Oats
- 50 g Chopped Pecan Nuts
- 1 tsp Baking Powder
- 1 Ripe Banana, peeled and mashed for the batter
- 150 ml Coconut Milk, such as Koko
- 200 g Blueberries
- Pinch of sea salt
- To Serve
- 2 Bananas, cut into slices optional
- 1 tsp Coconut Oil
- Handful of crushed Pecan nuts
- Lime wedges
- Honey or maple syrup
Instructions
- Heat oven to 120C Fan, or Gas 1/2
- Blitz the oats until you have a floury mixture
- Pour the oats into a bowl, add the pecans, baking powder and salt.
- Mix the mashed banana with the Coconut milk (you can do this by blitzing them together in the food processor, if you like).
- Beat the banana and milk mixture into the flour and leave the batter to sit for a few minutes.
- While the batter rests, heat a non-stick pan on a medium heat, add the banana slices and fry on both sides in the dry pan until brown and caramelised. Keep warm in the oven.
- Put the pan back on a medium heat and add a little coconut oil or butter. Drop in a healthy tablespoonful of batter for each pancake.
- Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. The pancakes will stay a little moist in the middle because of the banana, so don’t worry. Keep them warm in the oven while you cook the rest.
- Serve the pancakes piled with the banana slices. If using, add some crumbled pecans and a squeeze of lime, and a little touch of honey, or maple syrup.
Notes
Enjoy for breakfast, a snack or dessert.
