Banana, Pecan and Maple Pancake Stack
I always look forward to Pancake Day. This year we’ve had to wait a little longer, as it’s fallen later than usual. But, at least that’s given me more time to experiment with lots of recipes! These are my banana pancakes, served with the dreamiest sauce and caramelised pecans. For me, having a delicious sauce to pour over is a must for any stack of pancakes. It makes them look and taste so decadent! Of course, toppings are also essential and these caramelised pecans make this recipe extra-special. After all, it is only Pancake Day once a year!
Makes 5 Pancakes
- 100g / 1 cup Buckwheat Flour,65g / 1 cup Jumbo Oats,1 tsp Cinnamon,1 Banana,200ml / 1 cup Almond Milk,1 tbsp Maple Syrup,+ Coconut oil for frying
- 2 tbsp Almond Butter,2 tbsp Maple Syrup,50ml / 1/4 cup Almond Milk,1 tbsp Coconut Oil,1 tsp Cacao Powder
- 75g / 3/4 cup Pecans,2 tbsp Maple Syrup,1 tbsp Coconut Sugar,1 tbsp Coconut Oil
Place the jumbo oats into a food processor and pulse until they form a coarse texture, but not quite a flour. Transfer to a bowl with the buckwheat flour and cinnamon.
Place the banana, almond milk and maple syrup into a food processor and blend until well combined. Stir into the dry ingredients to form the pancake batter.
In a frying pan over a high heat, melt a little coconut oil. Then, spoon 2 tbsp of the pancake batter into the pan and cook for 1-2 mins. Flip the pancake and cook for a further 30 secs - 1 min. Repeat until all the batter has been used up.
To make the sauce, place all the ingredients into a pan, stir and the melt over a gentle heat.
To make the caramelised pecans, place the maple syrup, coconut sugar and coconut oil into a frying pan. When the pan is really hot, add the pecans making sure each one is coated. Fry for 5-10 mins until caramelised.
Assemble the pancakes into a large stack, drizzle over the sauce and top with the caramelised pecans and chopped banana.