Banana, Pecan, Chia & Strawberry Pancakes
Recipe: #30838
October 30, 2018
Categories: Breakfast, Desserts, Snacks, Pecan, Banana, Strawberry, Brunch, Valentine's Day, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (212.1 g)
- Calories 326.9
- Total Fat - 6.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 113.9 mg
- Total Carbohydrate - 59.4 g
- Dietary Fiber - 6.9 g
- Sugars - 14.1 g
- Protein - 10.3 g
- Calcium - 128.2 mg
- Iron - 3.1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pop oats, soy milk, salt cinnamon, flour, baking powder, chia seeds and banana into a food processor and process until smooth.
Step 2
Drizzle olive oil into a large non-stick frying pan and heat over a medium-low heat and use a scrunched up piece of paper towel to evenly rub the oil over the base of the pan.
Step 3
Using a 1/4 cup (60ml) mixture per pancake, cook 2-3 pancakes allowing room for pancakes to spread for 2 minutes or until bubbles appear on surface and then flip and cook for a further 2 minutes or until cooked through and repeat to make 8 pancakes.
Step 4
Serve pancakes topped with the strawberries, sprinkled with pecans and drizzled with maple syrup.
Tips
No special items needed.
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