Bananas, they’ve got to be the most versatile fruits. I love to eat them with porridge for breakfast, on bread for lunch and when fried in a little oil, well that’s a whole other thing altogether. Bananas caramelise when fried and they work a treat when served with tasty pancakes. Add some berries for a contrast in flavours and you’ve got quite a heavenly treat.
What you’ll need: (makes 6-8 pancakes)
- 100g porridge oats
- 200ml hazelnut milk
- 2 teaspoons of cocoa
- 1/2 cup of blueberries
- 1/3 cup of toasted hazelnuts, chopped
- 2 bananas
- 1 teaspoon of baking powder
- coconut oil for frying
- maple syrup to drizzle
- Blitz the porridge oats in a blender to form a flour, remove and set to the side.
- Add one banana, the cocoa and the milk to the blender and blitz. Whisk into the flour making sure it is well mixed together and there are no lumps.
- Add some of the chopped nuts and keep the rest to the side for later.
- Heat a non stick pan and add a little coconut oil. Add a ladle of pancake batter to the pan and cook for a couple of minutes on both sides. Repeat until all of the batter has been used up and keep warm in the oven.
- Slice the banana diagonally into 1cm slices and add to some melted coconut oil in the pan. The pan should be hot enough for the banana to sizzle. Allow the bananas to caramelise and once done remove from the pan and set aside.
- Build up your pancakes with some banana and blueberries in between each layer.
- Top the pancakes off with the rest of the crushed hazelnuts and drizzle over some maple syrup.
Share and enjoy!