I had some trouble naming these. It sounds kind of flat when you just list the main ingredients in the title. There are also too many delicious ingredients in these to include without starting to sound ridiculous.
Banana Blueberry Oat Cakes
Blueberry Nut Oat Pancakes
Banana, Blueberry and Sometimes Almond or Hazelnut Oat Pancakes.
Bloody delicious is what they were.
We have had renditions of these pancakes two weekends in a row since coming back from our trip to Japan. There are bananas on the bench so this weekend we will probably hit the trifecta.
In a wish to detox from delicious but bloaty Japanese food and in an attempt to ward off the early stages of scurvy we found a recipe for banana, blueberry and pecan pancakes in Anna Jones' A Modern Way to Eat. Because we were too poor from spending all our money on novelty popcorn at Tokyo Disney we opted for almonds rather than pecans and they were still good. The following week we tried chopped roasted hazelnuts and they were balla. Like hella good.
We learnt a thing or two from making these twice a) we needed extra banana to help bind them and b) these are no where near as flexible as regular pancakes so be careful wielding the ol' spatula.
So after adding more banana, lots of roasted hazelnuts, not dry frying the banana garnish, using butter to cook, using the wrong type of 'milk' and then slathering our discs of heath in maple flavoured syrup they probably weren't as 'clean' as Ms Jones intended.
Delicious Banana, Blueberry Nut Pancakes
Serves 2 good appetites
For the pancakes
100g rolled oats
A handful of your choice of nut chopped to a 'sundae sprinkle' size (we loved hazelnuts!!)
1 teaspoon baking powder
A pinch of salt to your taste
2 20cm(ish) long bananas, mashed
150ml (plus a splash more if you feel) of coconut milk (just the stuff from the can is fine) - or regular milk #dairyforlife
A punnet of blueberries
Coconut oil or butter to fry (#butterisbetter)
A banana, sliced
Sliced fruit of your choice such as strawberries, nectarines, raspberries
A handful of chopped nuts to sprinkle
A good dollop of thick and creamy yoghurt per person
Maple syrup (obvs zero judgement if it is not the real deal)
If you are starting off with say whole almonds or whole hazelnuts, now would be the time to blitz them in your food processor until they are roughly chopped. Remove what you need for serving then add in your oats and blitz until you get a rough flour that could pass for a chunkyish wholemeal. Transfer the lot to a bowl and mix in your nuts (if not in there already), the baking powder and salt and give it a good stir around.
Mash together your banana and coconut milk or throw them into your food processor too. Mix this then into your dry mixture and leave to sit for a couple of minutes. Add a splash more coconut milk if you feel the batter needs loosening a little bit.
Heat your trustiest non-stick frying pan up to medium heat. Plop a good knob of your choice of fat and swirl it around the pan. Take a 1/3 cup measure and use it to scoop out the batter from the bowl to the pan. Spread the pancake batter around until you've got a nice round pancake. Sprinkle each pancake with a few blueberries. Wait until bubbles start to form and the underside is golden when you take a peep then flip to cook the other side.
Once all your pancakes are cooked serve them up with all of the yoghurt, fruit, nuts and syrup. Brace yourself for a surprisingly filling breakfast!