Banana, blueberry and pecan pancakes

Serves: 2 (makes 4 pancakes)

Prep Time: 20 mins

Ingredients

  • 1 cup oats, whizzed into flour
  • a handful of pecan nuts, roughly chopped
  • I tsp baking powder
  • ¼ tsp salt
  • 1 ripe banana,
  • 75 ml coconut milk
  • 75 ml filtered water
  • 1 cup blueberries
  • coconut oil,1/4 tsp per pancake

To serve

  • maple syrup to taste
  • crushed pecans to taste
  • 1 banana

Recipe for the best flipping banana blueberry and pecan pancakes.

The day of batter based feasting is upon us and as usual I’m bucking the trend and making pancakes that are egg free, dairy free and wheat/gluten free. No, this does not make me to Pancake Day what scrooge is to Christmas. This recipe is an absolute corker. Don’t tell anyone these pancakes are good for them and they won’t even notice that you are secretly hosting a healthy hijack.

Method

  1. Place the oven onto 120 C to keep everything warm as we go along.
  2. Whizz your oats into a flour. Once you have done this place the oat flour into a bowl with the baking powder, salt and pecans.
  3. Next place the banana, coconut milk and water into a blender and process until smooth.
  4. Mix the banana and coconut milk in with the dry ingredients.
  5. Place the pan on a medium heat with a small amount of coconut oil (I use a tinny tiny frying pan to keep the shape). Dollop a healthy tablespoon sized blob of the batter into the pan. Wait until the sides have begun to cooked then place a small handful of blueberries on top, the flip the pancake over and cook for another few minutes. Once cooked place each pancakes onto a plate to keep warm in the oven until they are all cooked.
  6. If you would like caramelised bananas for the top then follow this step. If you can’t be bothered then just cut up a banana and pop that on top. Place a non stick pan on a medium heat, then slice up one of the bananas and dry fry them in the pan so that they caramelise. Once the banana slices are brown on both sides place the slices on a plate in the oven to keep warm.
  7. Serve the pancakes piled on top of each other covered in the bananas slices and drizzle with maple syrup and sprinkle over crushed pecans.

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