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
- 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
- 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.