Banana, Blueberry, and Pecan Pancakes

December 15, 2016
4 Ratings
Photo by Brian Ferry
  • Makes 8 little pancakes
Author Notes

This recipe comes from cookbook author Anna Jones. —Anna Jones

What You'll Need
  • 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)
  • To serve:
  • 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
  1. First turn the oven to 120°C/fan 100°C/gas 1/2 to keep everything warm.
  2. Blitz the oats until you have a scruffy oat flour. Add to a bowl with the pecans and throw in the baking powder and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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1 Review

melissa April 23, 2017
This recipe was fun but required some intuition. I would highly recommend you test ONE pancake in the pan first in order to get a sense of how these cook (I burned my first batch).

I didn’t have pecans so used walnuts, and ran out of coconut milk so used half coco and half soy. I also put blueberries on the side instead of in the pancakes themselves. Step 4, caramelizing the banana slices, was easy to do and a nice touch.

My partner spread peanut butter on these instead of butter and enjoyed them. I would consider making them again — they are definitely not your typical American fluffy pancakes, but they felt more filling and more wholesome. I like that they’re vegan!

I got ten “silver dollar” sized cakes instead of 8, which fed 2 adults without putting us into a total food coma the way regular pancakes do.