Banana, Blueberry and Pecan Pancakes

Delicious dairy-free, egg-free pancakes packed with oats, fruit, and pecans. Served with a fresh blueberry compote and caramelised bananas.

Vegetarian Vegan Dairy Free Breakfast Pancakes Egg Free

Estimated Nutrition

Calories

440.5

kcal / serving

3524 kcal total

Carbs

66.6g

per serving

532.5 g total

Fat

19.8g

per serving

158.4 g total

Protein

4.8g

per serving

38.6 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

100

Caster Sugar

tbsp

Maple Syrup

optional

Fruits

piece

Banana

ripe, peeled and mashed

200

Blueberries

200

Blueberries

for compôte

piece

Banana

peeled and cut into thin slices

piece

Lime

cut into wedges

GrainsCereals

100

Porridge Oats

Liquids

150

Coconut Milk

or almond milk

NutsSeeds

Pecan Nuts

roughly chopped

pinch

Sea Salt

Pecan Nuts

finely chopped

OilsFats

tbsp

Coconut Oil

for frying

Method

Preheat the oven to 120°C.

Pulse oats in a food processor to form a coarse flour and transfer to a bowl with pecans, baking powder, and salt.

Mix mashed banana with milk and beat into the dry ingredients, then let the batter rest.

Cook blueberries and sugar in a small pan for 3-4 minutes until a thick compôte forms.

Fry banana slices in a dry non-stick pan until golden-brown and keep warm in the oven.

Heat oil in the pan and drop in tablespoons of batter to form pancakes.

Scatter blueberries over the batter, flip once bubbles appear, and cook until lightly coloured.

Keep pancakes warm in the oven while cooking the remainder.

Stack pancakes with banana slices, extra pecans, lime wedges, maple syrup, and the blueberry compôte.