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Oat & banana pancakes with caramelised maple pecans

Oat & banana pancakes with caramelised maple pecans

For us, these fantastic oat and banana 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 pecans

oat banana pancakes with caramelised pecans

Fluffy, sweet, crunchy -- these American-style pancakes benefit from oats and bananas. Great for grownups and kids.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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