Banana, Blueberry, And Pecan Pancakes
Banana, Blueberry, And Pecan Pancakes
The reason I became an expert on banana pancakes is a bleak but ultimately happy story. During an enthusiastic surfing lesson on the first day of a vacation in Bali, I got burned to a crisp, and, in order to stay out of the sun, I spent the rest of the vacation swathed in a sarong perfecting banana pancakes.This is the result, though they are some way from the honey-drenched Indonesian ones that we ate on vacation. These have something of a banana bread feel to them and are vegan and gluten free, thanks to using pecans and oats instead of flour, and mashed bananas in place of butter. — Anna Jones, author of A Modern Way to Eat.
Servings
2
Ingredients
- 1 cup oats
- 1 good handful of pecan nuts (about ½ cup), roughly chopped
- 1 teaspoon baking powder pinch of sea salt
- 1 ripe banana, peeled and mashed
- 2/3 cup coconut milk or almond milk
- 2 bananas, peeled and cut into thin slices
- a little coconut oil or butter
- 1 1/3 cup blueberries
- for serving: a few crumbled pecans, lime wedges, and honey, agave, or maple syrup
Directions
- Preheat the oven to 250 degrees F to keep everything warm.
- Grind the oats in a food processor just slightly, until you have a rough oat flour. Add to a bowl with the pecans and throw in the baking powder and salt.
- Mix the mashed banana with the milk (you can do this in the food processor, if you like). If the batter looks very thick, add a little extra milk. Beat the banana mixture into the flour and leave the batter to sit for a few minutes.
- Heat a nonstick pan over medium heat, then add the banana slices and fry on both sides in the dry pan until brown and caramelized. Keep warm in the oven.
- Put the pan back over 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.
- 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.
- A scoop of coconut and banana ice cream turns these into a homey dessert too.