Oat & banana pancakes with caramelised maple pecans

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4

What You’ll Need:

  • 50g 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
  • 50g pecans
  • Pinch of sea salt


  • Greek yogurt, to serve
  • Maple syrup, to serve

What To Do:

  • 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.

Recipe and image courtesy of Waitrose & Partners

Please comment