Banana, Blueberry And Pecan Pancakes

Banana, Blueberry And Pecan Pancakes

Part 2 - Brunch Recipe Series |

These have something of a banana bread feel to them, and are vegan and gluten free, thanks to using pecans and oats instead of flour and mashed bananas in place of butter.

Makes 8 Little Pancakes



| Ingredients |

For The Batter

• 100g oats
• A good handful of pecan nuts (about 50g) roughly chopped
• 1 teaspoon baking powder
• A pinch of sea salt
• 1 ripe banana, peeled and mashed
• 150ml coconut milk or almond milk
• Approx 200g of blueberries

To Serve

• 2 bananas, peeled and cut into thin slices
• A little coconut oil or butter
• A few pecan nuts, crumbled
• Lime wedges
• Honey or agave syrup



| Instructions |

• Turn on oven to 120ºC to keep everything warm
• Blitz the oats until you have a scruffy oat flour
• Add to a bowl with the pecans and throw in the baking powder and salt
• Mix the mashed banana with milk
• Beat the banana mixture into the flour and leave the batter to sit for a few minutes

• Heat a nonstick 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 pan back on medium heat and add coconut oil or butter
• Drop in a healthy tablespoonful of batter for each pancake
• Once the sides are cooked and bubbles have risen, scatter a handful of blueberries and flip
• Cook for another couple of minutes on the other side
• Keep them warm in the oven while you cook the rest

The pancakes will stay moist in the middle because of the banana, so don't worry.

• Serve the pancakes piled with the banana slices
• Add some crumbled pecans and squeeze of lime
• Honey / agave / maple syrup is optional

A scoop of coconut and banana ice cream turns into a feel-good pudding too.



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