Recipe: Banana oat pancakes with maple glazed bananas and pecans
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
I make these pancakes for breakfast all the time. They are as quick as whipping up a smoothie and substantially more tasty, if you are a pancake lover like myself. This recipe makes six pancakes.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Banana oat pancakes with maple glazed bananas and pecans
Blend the oats, eggs, baking powder, bananas cinnamon and salt in a Nutribullet or food processor until smooth. (You can rest the batter at this point if you want to). Add 1 tbsp coconut oil to a non-stick frying pan. Add a heaped spoonful of the batter to the pan once the oil is hot. (I can manage about 3 at a time in my pan, just make sure you leave enough space to move them about and flip them.) Cook for about 2 minutes on the first side, then flip and cook for 1-2 minutes on the other side. Repeat with the remaining batter for the second batch.
Set the pancakes aside on a wire rack in the meantime. Add a further 1 tbsp coconut oil to the pan, once hot, add the banana slices and pecans. Fry the bananas on each side for 2 minutes or until golden, then add the maple syrup to the pan to coat the bananas and pecans. Divide the pancakes between plates. Place the bananas on top and scatter the pecans over. Add a dollop of yoghurt if you fancy. Serve immediately with bottomless cups of coffee.
Blend the oats, eggs, baking powder, bananas cinnamon and salt in a Nutribullet or food processor until smooth. (You can rest the batter at this point if you want to). Add 1 tbsp coconut oil to a non-stick frying pan. Add a heaped spoonful of the batter to the pan once the oil is hot. (I can manage about 3 at a time in my pan, just make sure you leave enough space to move them about and flip them.) Cook for about 2 minutes on the first side, then flip and cook for 1-2 minutes on the other side. Repeat with the remaining batter for the second batch.
Set the pancakes aside on a wire rack in the meantime. Add a further 1 tbsp coconut oil to the pan, once hot, add the banana slices and pecans. Fry the bananas on each side for 2 minutes or until golden, then add the maple syrup to the pan to coat the bananas and pecans. Divide the pancakes between plates. Place the bananas on top and scatter the pecans over. Add a dollop of yoghurt if you fancy. Serve immediately with bottomless cups of coffee.
I make these pancakes for breakfast all the time. They are as quick as whipping up a smoothie and substantially more tasty, if you are a pancake lover like myself. This recipe makes six pancakes.
This delicious recipe is part of Khoollect Food Editor Frankie Unsworth‘s Weekend Eats: a waste-free menu for two. Check out Frankie’s delicious menu to get the full weekend recipe collection, and a detailed shopping list that ensures all fresh food is used over two days. Enjoy!
Banana oat pancakes with maple glazed bananas and pecans
Blend the oats, eggs, baking powder, bananas cinnamon and salt in a Nutribullet or food processor until smooth. (You can rest the batter at this point if you want to). Add 1 tbsp coconut oil to a non-stick frying pan. Add a heaped spoonful of the batter to the pan once the oil is hot. (I can manage about 3 at a time in my pan, just make sure you leave enough space to move them about and flip them.) Cook for about 2 minutes on the first side, then flip and cook for 1-2 minutes on the other side. Repeat with the remaining batter for the second batch.
Set the pancakes aside on a wire rack in the meantime. Add a further 1 tbsp coconut oil to the pan, once hot, add the banana slices and pecans. Fry the bananas on each side for 2 minutes or until golden, then add the maple syrup to the pan to coat the bananas and pecans. Divide the pancakes between plates. Place the bananas on top and scatter the pecans over. Add a dollop of yoghurt if you fancy. Serve immediately with bottomless cups of coffee.
I’ll try this on the bank holiday weekend!
Make sure you post a pic and tag us in it!