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Banana & Maple Pancakes with Blueberries and Pecans

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 minutes
Serves 6
Not too Tricky
Ingredients

65g/2¼oz rice flour

65g/2¼oz tapioca flour

½ very ripe banana

300ml/10½fl oz almond milk

Mr Hugh’s Extra Virgin rapeseed oil

For the topping

1½ bananas, sliced

large handful blueberries

30g/1oz pecans, toasted

Maple syrup

Method

Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.

Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with Mr Hugh’s Rapeseed oil. Pour in a little of the batter and swirl it around the pan to make a full-sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven.

Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately.