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    Oat & banana pancakes with caramelised maple pecans
    Picture: Waitrose & Partners

     

    For us, these fantastic pancakes are just made that much better by caramelised pecans — an almost perfect combination of the meatiness of the nut, the sweetness of the caramel, the toastiness that the process adds. In short, yum. 

    This recipe uses American-style pancakes: fluffy, soft to the tooth, full of body and delicious. 

    Oat & banana pancakes with caramelised maple pecans
    Print Recipe

    Oat & banana pancakes with caramelised maple pecans

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: Pancake Day
    Servings: 4 people

    Ingredients

    • 50 g rolled porridge oats
    • 2 ripe bananas
    • 1 medium eggs beaten
    • ½ tsp baking powder
    • 1 tsp cinnamon
    • 2 tbsp butter

    For the caramelised pecans

    • 1 tbsp maple syrup
    • 50 g pecans
    • Pinch of sea salt
    • Greek yogurt to serve
    • Maple syrup to serve

    Instructions

    • For the caramelised pecans, heat the maple syrup in a small frying pan with the nuts until the syrup has been absorbed by the nuts (about 1-2 minutes). Stir in the salt and tip onto some non-stick baking parchment. Leave to cool and crisp before roughly chopping.
    • In a food processor, blitz the oats until fine, tip into a bowl and add the bananas, mashing with a fork to break down. Add the egg, baking powder and cinnamon. Keep mashing until nearly smooth.
    • Heat a knob of butter in a non-stick frying pan and fry the pancakes 2 tablespoons of batter at a time, until golden on each side and risen (about a minute on each side over a medium heat). Cook in batches adding extra butter as required.
    • Serve the pancakes with a dollop of yogurt, a sprinkle of the caramelised pecans and drizzled with extra maple syrup.

    Notes

    Recipe and image courtesy of Waitrose & Partners

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