Banana, pecan, chia and strawberry pancakes


Banana, pecan, chia and strawberry pancakes

This pancake recipe is packed full of fruit for a healthy twist.   

These vegan pancakes are a great way to get a good serving of fruit. Try swapping out strawberries for other berries, and adding a dash of vanilla essence or a pinch of other spices such as ground nutmeg and cardamom.


  • 1 cup rolled oats      
  • 1 cup soy milk         
  • pinch of sea salt
  • pinch of cinnamon
  • ⅓ cup plain or wholemeal flour
  • 2 tsp baking powder
  • 2 tbs chia seeds
  • 1 ripe banana, roughly chopped
  • 1 tbs extra virgin olive oil
  • 1 cup strawberries, halved
  • 1 tbs pecans, lightly crushed
  • 1 tbs pure maple syrup


  1. Put the oats, soy milk, salt, cinnamon, flour, baking powder, chia seeds and banana into a food processor and process until smooth.
  2. Drizzle olive oil into a large non-stick frying pan and heat over medium – low heat. Use a scrunched-up piece of paper towel to evenly rub the oil over the base of the pan.
  3. Using ¼ cup mixture per pancake, cook 2–3 pancakes (allowing room for pancakes to spread) for 2 minutes or until bubbles appear on surface.
  4. Flip and cook for a further 2 minutes or until cooked through. Repeat to make 8 pancakes.
  5. Serve pancakes topped with the strawberries, sprinkled with pecans and drizzled with maple syrup.

This is an edited extract from SuperNatural by Tobie Puttock, RRP $39.99.


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