We are so excited to introduce the vegetarian cook book of the moment: A Modern Way To Eat by Anna Jones, detailing a wide range of healthy, nourishing, and truly tasty recipes.
Jamie Oliver, who worked with Anna for many years, calls the book ‘simply brilliant – modern, clever, beautiful and full of delicious recipes’. This banana bread pancake recipe gives a hint of a cooking style that is playful, jargon-free, allergy-tolerant and nutritious. By using pecans, oats, and mashed bananas instead of flour and butter, the pancakes are not only vegan but also gluten-free.
In an anecdote detailed in her book, Anna became so badly sunburned over the course of an Indonesian holiday that she was forced to spend the rest of it indoors making pancakes, perfecting this recipe. In this case, her loss of sun and surf is most definitely our gain.
Makes 8 little pancakes
For the batter
A good handful of pecan nuts (about 50g), roughly chopped
100g oats or oat flour
1 teaspoon baking powder
A pinch of sea salt
1 ripe banana, peeled and mashed
150ml coconut milk or almond milk
A 200g punnet of blueberries
2 bananas, peeled and cut into thin slices
A little coconut oil or butter
A few pecan nuts, crumbled
Honey or agave syrup
First turn the oven to 120ºC/fan 100ºC/gas 1/2 to keep everything warm.
Blitz the oats until you have a scruffy oat flour. Add to the bowl with the pecans and throw in the baking powder and salt.
Mix the mashed banana with the milk (you can do this by blitzing them in the food processor too, if you like). Beat the banana mixture into the flour and leave the batter to sit for a few minutes.
Heat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until brown and caramelized. Keep warm in the oven.
Put the pan back on a medium heat and add a little coconut oil or butter. Drop in a healthy tablespoon of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. The pancakes will stay a little moist in the middle because of the banana, so don’t worry. Keep them warm in the oven while you cook the rest.
Serve the pancakes piled with the banana slices. Add some crumbled pecans and a squeeze of lime, and, if you like, a little touch of honey or agave syrup.
A scoop of coconut ice cream turns these into a feel-good pudding too.
You can follow Anna Jones @we_are_food.