Buttermilk Pancakes With Maple Pecan Brown Butter

Buttermilk Pancakes With Maple Pecan Brown Butter

This is one of my favourite pancake recipes - it uses oats and you blend everything together for a very smooth mix. You can also swap the buttermilk for plain kefir. They are amazing simply with butter and maple syrup but I had some pecans so I thought why not elevate it?! I fried off some banana slices with butter and cinnamon for a topping!

Looking for more breakfast inspiration? Check out my other recipes here.

Gluten-free
Makes 7-8 medium pancakes

INGREDIENTS:

220g oats

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

Pinch of salt

1/2 banana

2 medium eggs

120ml buttermilk

160ml whole milk

Pecan brown butter:

50g brown butter, at room temp

80g unsalted butter

100g pecans blended into a nut butter consistency with a blender

1-2 tbsp maple syrup (to taste)

Pinch of salt

Butter for frying

Add all the pancake ingredients to a blender and mix until smooth. Then let the mix sit for 5 mins to thicken.

Set a large non-stick frying pan to a medium to high heat and add a little butter. Give batter a stir and pour into the middle of the pan and don’t swirl it around. Just leave it to fry for 1min. Then use a spatula to carefully flip it over and cook on the other side until golden. They are a bit delicate so be gentle. Then do the same with the rest adjusting the temperature not to burn the butter.

For the pecan butter, add all the ingredients together into a blender and mix until smooth.

Serve pancake with a spoon of pecan butter on top and more maple syrup.

Watch me make the pancakes here.