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Oat & banana pancakes with caramelised maple pecans
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50g Waitrose Love Life Gluten Free Rolled Porridge Oats
2 ripe bananas
1 medium Waitrose British Blacktail Free Range Egg, beaten
½ tsp Dr Oetker Baking Powder
1 tsp cinnamon
2 tbsp butter
For the caramelised pecans
1 tbsp maple syrup
Pinch of sea salt
Greek yogurt, to serve
Maple syrup, to serve
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.
Typical values per serving:
Including yogurt and syrup to serve. Gluten free
This recipe was first published in May 2016.