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Holidays and celebrations have always been about pancakes in our house. Growing up in California I developed an obsession with diner stacks of pancakes, and ever since, I’ve been creating different off-beat versions. I always come up with something special for Christmas, riffing with ingredients like candied kumquats, toasted hazelnuts, or poached pears. But somehow, it’s always the old favorites I come back to—and you just can’t beat a banana pancake.
And the reason I became an expert on banana pancakes in particular? During an enthusiastic surfing lesson on the first day of a holiday in Bali, I got burnt to a crisp; in order to stay out of the sun, I spent the rest of the holiday inside, perfecting banana pancakes.
Now they're something I often make during the holidays for a break from the over-indulgence of Christmas. This recipe is vegan and gluten-free—thanks to using pecans and oats instead of flour and mashed bananas in place of butter—and the batter can be made ahead so it's just a case of cooking them up last minute.
For the batter:
- 100 grams 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
- 150 milliliters coconut milk or almond milk
- A punnet of blueberries (about 200g, or use frozen)
- 2 bananas, peeled and cut into thin slices
- A little coconut oil or butter, a few crumbled pecan nuts, lime wedges , and honey or agave syrup