A nourishing breakfast with whole grains, seeds and fruit from SuperNatural.
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.
Banana, pecan, chia and strawberry pancakes
Serves 4
INGREDIENTS
- 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
METHOD
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.
Serve pancakes topped with the strawberries, sprinkled with pecans and drizzled with maple syrup.
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