Pecan & Maple Banana Pancakes
Pecan & Maple Banana Pancakes (vegan)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Desserts
Servings: 12 pancakes
Author: Kate Ford | The Veg Space
  • 70 g pecan nuts
  • 2 bananas
  • 300 ml nut or soya milk (I used almond)
  • 2 tbsp maple syrup
  • Pinch salt
  • 200 g self raising flour
  • 50 g sultanas
  • Oil for frying (I used coconut)
  1. Heat the frying pan you will use for your pancakes, and tip in the pecan nuts. Toast them gently until they are just starting to change colour, (watch carefully, they burn in the blink of an eye!), then tip onto a chopping board and chop roughly.
  2. In a blender or food processor, blitz the bananas, milk, maple syrup and salt together.
  3. Weigh the flour and tip into a jug. Add the blender ingredients to the flour, whisking until no lumps remain. Add the sultanas and pecans.
  4. Heat a teaspoon of oil in a frying pan. Add two tablespoons of batter to the pan, fry gently for a minute or two until golden brown on the bottom, then flip over and cook for a further minute or two.
  5. Eat immediately, drizzled generously with maple syrup.