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    Oat & banana pancakes with caramelised maple pecans

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    Oat & banana pancakes with caramelised maple pecans

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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
    50g pecans
    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.

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