Oaty Pancakes with Caramel Bananas and Pecan Nuts

By eliorakiah

Ingredients

• 2/3 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• pinch of salt
• 2 T golden sugar
• 1 egg
• 1 T sunflower oil, plus extra for frying
• 1 cup low fat milk
• For the caramel bananas and pecan nuts
• 4 T butter
• 1 T maple syrup
• 3 bananas, halved and quartered lengthways
• 1/4 pecan nuts

Details

Servings 5

Preparation

Step 1

1. To make the pancakes, mix together the flours, oats, baking powder, salt, and sugar.

2. Make a well in the center of the flour mixture and add the egg, oil and a quarter of the milk. Mix well, then gradually add the rest of the milk to make a thicker batter. Leave to rest for 20 minutes in the refrigerator.

3. Heat in a large, heavy-based, lightly oiled frying pan. Using 2 T of batter for each pancake, cook 2-3 pancakes at a time. Cook for 3 minutes on each side or until golden. Keep warm while you cook the remaining 7-8 pancakes.

4. To make the caramel bananas and pecan nuts, wipe of the frying pan and add the butter. Heat gently until the butter melts, then add the maple syrup and stir well. Add the bananas and pecan nuts to the pan.

6. Cook for about 4 minutes, turning once, or until the bananas have softened and the sauce has caramelized. To serve, place two pancakes on each of five warm plates and top with the caramel bananas and pecan nuts. Serve immediately.