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Recipe: Banana oat pancakes with maple glazed bananas and pecans

breakfast
dessert
quick
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Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

60g oats

2 free range eggs

2 medium bananas, peeled

1/2 heaped tsp baking powder

½ tsp vanilla bean paste

a pinch sea salt

2 tbsp coconut oil, for frying

for the glazed bananas and pecans:

1 tbsp coconut oil

2 medium bananas, peeled and sliced about 2 cm thick at an angle

20g pecans

2 tbsp maple syrup

dollop yoghurt, to serve

1

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.

2

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.

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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

Preparation Time5 MINUTES

Cooking Time10 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

60g oats

2 free range eggs

2 medium bananas, peeled

1/2 heaped tsp baking powder

½ tsp vanilla bean paste

a pinch sea salt

2 tbsp coconut oil, for frying

for the glazed bananas and pecans:

1 tbsp coconut oil

2 medium bananas, peeled and sliced about 2 cm thick at an angle

20g pecans

2 tbsp maple syrup

dollop yoghurt, to serve

1

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.

2

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.

SHOW MORE
SHOW LESS

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

1

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.

2

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.

SHOW MORE
SHOW LESS
Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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Profile photo of Frankie Unsworth
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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comments
Leave A Comment

Efrem 1 year ago

I’ll try this on the bank holiday weekend!

Profile photo of Bex Shannon
Bex Shannon 1 year ago

Make sure you post a pic and tag us in it!

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