Equipment
Ingredients
Vegan Pancake Batter
- 100 g rolled oats, ground
- 50 g pecans, roughly chopped
- 14 g baking powder
- 1 g fine sea salt, a pinch
- 1 ripe banana, mashed
- 150 ml full-fat coconut milk
- 10 ml coconut oil, for frying
- 200 g fresh blueberries
Blueberry Compote
- 100 g fresh blueberries
- 38 g granulated sugar
- 5 ml water
To Serve
- 2 ripe bananas, thinly sliced
- 25 g pecans, finely chopped
- 1 lime, cut into wedges
- 60 g maple syrup, optional
Nutrition (per serving)
Method
Preheat the oven to 120°C (248°F) to keep the cooked pancakes warm.
In a food processor, pulse the rolled oats until they become finely ground, resembling oat flour. Transfer to a large mixing bowl. Add the chopped pecans, baking powder, and salt. Whisk to combine.
In a separate bowl or the food processor, mash the banana until smooth. Add the coconut milk and whisk until combined. Pour the wet mixture into the dry ingredients and whisk until just combined. Let the batter rest for 5 minutes.
Prepare the blueberry compote: In the small saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring frequently, for 5-7 minutes, or until the blueberries burst and the compote thickens. Set aside to cool slightly.
Heat the small skillet over medium heat. Add a teaspoon of coconut oil to the pan. Fry the banana slices on both sides for 2-3 minutes, or until golden brown and caramelized. Transfer the caramelized banana slices to the oven to keep them warm.
Heat a non-stick pan over medium heat. Add a little coconut oil to the hot pan. Ladle approximately ¼ cup of batter (about 60ml) per pancake onto the pan. Cook until the edges set and bubbles appear on the surface (about 2 minutes), then scatter a few blueberries over the pancake and flip. Cook the other side for another 1-2 minutes until lightly colored. Transfer the cooked pancakes to the oven to keep them warm.
Serve the pancakes stacked with the caramelized banana slices. Garnish with chopped pecans, lime wedges, and optionally, a drizzle of maple syrup. Serve the blueberry compote on the side.
Chef's Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the pancake batter.
- If you want to reduce the carbs, use a sugar substitute for the compote, or use more blueberries and less added sugar
- These pancakes are best served immediately; however, you can store the pancakes and compote in separate airtight containers in the refrigerator for up to 2 days
Storage
Refrigerator: 2 days — Store compote and pancakes separately in airtight containers. Reheat pancakes gently in a dry skillet or toaster.
Freezer: 1 month — Freeze pancakes individually on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen.
Reheating: Gently reheat pancakes in a dry skillet or toaster. Reheat compote on stovetop or in microwave.
