Ingredients

• 100g/3½oz porridge oats
• 50g/1¾oz pecan nuts
• roughly chopped
• 1 tsp baking powder
• pinch sea salt
• 1 ripe banana
• peeled and mashed
• 150ml/5fl oz coconut milk or almond milk
• 2 tsp coconut oil
• for frying
• 200g/7oz blueberries
• 100g/3½oz blueberries
• 3 tbsp caster sugar
• 2 bananas
• peeled and cut into thin slices
• a few pecan nuts
• finely chopped
• 1 lime
• cut into wedges
• 8 tbsp maple syrup (optional)

Directions

• Preheat the oven to 120C/100C Fan/Gas ½.
• In a food processor
• pulse the oats until you have a scruffy flour. Transfer to a large bowl. Add the pecans
• baking powder and salt.
• In a separate bowl
• mix the mashed banana with the milk (you can do this in the food processor
• if you like). Beat the banana mixture into the dry ingredients and leave the batter to sit for a few minutes.
• For the blueberry compôte
• put the blueberries and sugar in a small pan with a teaspoon of water and cook for 3-4 minutes
• or until you have a thick shiny compôte. Set aside until ready to serve.
• Heat a non-stick pan over a medium heat. Add the banana slices and fry on both sides in the dry pan until golden-brown and caramelised. Keep warm in the oven.
• Put the pan back on the heat and add a little coconut oil or butter. Drop in a generous tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top
• scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side
• or until lightly coloured. (The pancakes will stay a little moist in the middle because of the banana
• so don’t worry.) Keep them warm in the oven while you cook the remaining pancakes.
• Serve the pancakes in a stack with the banana slices. Add some chopped pecans and a squeeze of lime
• and
• if you like
• with a drizzle of maple syrup. Serve the compôte on the side.