- Difficulty: medium
I’m so excited about this guest recipe from Anna Jones, who is an incredible veggie chef! These banana, blueberry and pecan pancakes are just a dream, they’re so unbelievably delicious and make for the best weekend brunch! They also don’t look or taste healthy at all, so they might help convince any of your sceptical friends and family that healthy food is delicious and exciting.
For the Pancakes
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
a 200g punnet of blueberries
2 bananas, peeled and cut into thin slices
a little coconut oil
a few pecan nuts, crumbled
honey, maple syrup or agave syrup
First turn the oven to 120°C/fan 100°C/gas ½. Blitz the oats in a food processor until you have a scruffy oat flour. Add the oats to a bowl with the pecans and throw in the baking powder and salt.
Mix the mashed banana with the milk (you can do this by blitzing them together in the food processor, if you like). Beat the banana mixture into the flour and 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 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. Add some crumbled pecans and a squeeze of lime, and, if you like, a little touch of honey, agave or maple syrup.