Banana, Pecan, Chia & Strawberry Pancakes. These pancakes are a favourite in my house. I make them all the time for my daughter, Birdie, and it’s great to be able to watch her eating them with the peace of mind of knowing that she’s getting a good serving of fruit to start the day. Like most of my recipes, this can be used as a starting point to play around with: try swapping out strawberries for other berries, and adding a dash of vanilla or a pinch of other spices such as ground nutmeg and cardamom.
1 cup (90 g) rolled oats
1 cup (250 ml) soy milk
pinch of sea salt
pinch of cinnamon
¹⁄³ cup (50 g) plain or wholemeal flour
2 teaspoons baking powder
2 tablespoons chia seeds
1 super ripe banana, roughly chopped
1 tablespoon extra virgin olive oil
1 cup (200 g) strawberries, halved
1 tablespoon pecans, lightly crushed
1 tablespoon pure maple syrup
Pop the oats, soy milk, salt, cinnamon, flour, baking powder, chia seeds and banana into a food processor and process until smooth. Drizzle olive oil into a large non-stick frying pan and heat over medium–low heat. Use a scrunched-up piece of paper towel to evenly rub the oil over the base of the pan.
Using 1/4 cup (60 ml) mixture per pancake, cook 2–3 pancakes (allowing room for pancakes to spread) for 2 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until cooked through. Repeat to make 8 pancakes.
Extract from SuperNatural by Tobie Puttock, photography by Julie Renouf, published by Penguin Random House Books on sale now.
