I was hosting brunch for a friend of mine at the weekend and wanted something a bit healthier than the standard sugary & stodgy blueberry pancakes. These absolutely fit the bill; oats & pecans replace flour, and mashed ripe bananas replace the need for sugar and butter. They are also vegan, and wheat free, and no added sugar (just leave out the maple syrup to serve).Absolutely delicious and they feel just as indulgent… but without the guilt! Perfect for weekend brunch or breakfast.
Serves 2 (makes 6 pancakes)
For the batter
- 100g oats
- 50g pecan nuts, roughly chopped
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 large ripe banana, peeled and mashed
- 75ml coconut milk & 75ml water
- A punnet of blueberries
- 1 or 2 bananas, peeled and cut into thin slices
- a little coconut oil or butter
- lime wedges
- maple syrup
First turn the oven to 120°C to keep everything warm.
Blitz the oats in a food processor until you have a rough oat flour. Transfer to a bowl with the pecans and add the baking powder and salt.
Put the banana, coconut milk & water in the food processor until almost smooth, then beat this banana mixture into the flour. Leave the batter to sit for a few minutes.
Heat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until they are 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 about 2 tablespoonfuls of batter for each pancake. Once the sides are cooked and you can see bubbles which have risen to the top, scatter over a handful of blueberries on to each pancake, and flip them over. Cook for another couple of minutes on the other side.Keep them warm in the oven while you cook the rest.
Serve the pancakes with the banana slices and scatter over some fresh blueberries. Add a squeeze of lime, and if you like, a drizzle of maple syrup.
The pancakes will be lightly fluffed up, & moist in the middle because of the banana, with bursts of warm blueberry juice. Enjoy!