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Banana, Blueberry and Pecan Pancakes
found in Desserts - Winter Warmers

Serves:    4  

icon Vegan

Prep: 30 minutes
Cook: 20 minutes

Difficulty:     
Easy

This delicious dairy-free, egg-free recipe is jam-packed with good ingredients. A scoop of coconut ice cream will turn them into a feel-good pudding, too.

Ingredients  scales
  • 2 tsp coconut oil, for frying2 tsp coconut oil, for frying

  • For The Batter
  • 100g porridge oats100g porridge oats
  • 5 pecan, finely chopped5 pecan, finely chopped
  • 1 tsp baking powder1 tsp baking powder
  • 0 salt, a pinch0 salt, a pinch
  • 150ml coconut milk150ml coconut milk

  • For The Blueberry Compote
  • 3 tbsp caster sugar3 tbsp caster sugar
  • 100g blueberries100g blueberries

  • To Serve
  • 2 bananas, peeled and cut into thin slices2 bananas, peeled and cut into thin slices
  • 1 lime, cut into wedges1 lime, cut into wedges
  • (OPTIONAL) 8 tbsp maple syrup(OPTIONAL) 8 tbsp maple syrup
Directions

1
Preheat the oven to 120°C / 100°C (fan oven) / 250°F / Gas Mark 0.5.
2
In a food processor, pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans, baking powder and salt.
3
In a separate bowl, mix the mashed banana with the milk (you can do this in the food processor, if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.
4
For the blueberry compote, put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes, or until you have a thick shiny compote. Set aside until ready to serve.
5
Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven
6
Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon 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, or until lightly coloured. (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 remaining pancakes.
7
Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime, and, if you like, with a drizzle of maple syrup. Serve the compote on the side.



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