Banana, Pecan, Chia & Strawberry Pancakes

By Tobie Puttock

Banana, Pecan, Chia & Strawberry Pancakes

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. 


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