Spelt Banana Pancakes with Honeyed Pecans

With Pancake Day looming I thought I’d share my recipe for the best fluffy banana pancakes (even if I say so myself). The combination of spelt flour and banana makes for a nutty but naturally sweet flavour and they work really well with nut butters, maple syrup and winter produce such as forced rhubarb and pear.

Ingredients (serves 6-8)

For the pancakes

  • 175g spelt flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 ripe bananas
  • 175ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • knob of butter for frying

To serve

  • 100g pecans
  • 3-4tbsp honey
  • 1tsp sea salt
  • maple syrup or honey
  • either fresh banana, winter berries, finely sliced apple or pear, orange segments or poached rhubarb
  • either almond, peanut or cashew butter


  1. Preheat the oven to 180c. Line a baking tray with baking paper. Toss the pecans in the honey and salt and evenly distribute on the prepared tray then bake for 10 minutes.
  2. Meanwhile, place the flour, baking powder and bicarbonate of soda in a bowl. Stir together and make a well in the centre.
  3. In a jug whisk together the milk, egg and vanilla extract then mash the bananas and add them in. Tip the contents of the jug into the dry ingredients and whisk together until you have a smooth, lump-free batter.
  4. Once the pecans are sticky and toasted set aside.
  5. Now you’re ready to cook the pancakes. Heat a large frying pan and add a knob of butter. Once the butter is gently foaming add 3 or 4 mounds of the pancake batter and cook on the first side until bubbles start to appear on the top, then turn over and cook for a couple more minutes. Continue cooking the pancakes in batches until you’ve used all the batter up.
  6. Serve with fresh banana, maple syrup and the honeyed pecans.



Fluffy Lemon Pancakes with Cherries and Pistachios

Shrove Tuesday is fast approaching, so if you’re after something a little different to crepes with lemon and sugar, why not try my zesty American style pancakes topped with yogurt, hot cherries, honey and pistachios!


To make this delicious stack (makes 12-15 pancakes) you will need: 150g plain flour, 1tsp baking powder, pinch salt, pinch cinnamon, 2tbsp caster sugar, 150ml milk, 1 egg, 3tbsp melted butter (plus extra for cooking), zest 1 lemon

Preheat the oven to 120c and place a plate on the middle shelf.

Sift the flour, baking powder, salt, cinnamon and sugar into a large mixing bowl and make a well in the centre.

Whisk the milk, egg, butter and lemon zest in a Β jug and pour a little into the well. Start stirring, gradually incorporating the flour as you go. Add more of the milk mixture in small amounts and stir between each addition until a lump free batter is achieved.

Melt a knob of butter in a frying pan over a medium heat until gently foaming. Spoon batter into the pan in little mounds (about 3 at a time) and wait for bubbles to form on the surface; when this happens flip them over with a spatula. They should be golden and well risen when ready.

Store the pancakes on the plate in the preheated oven to keep them warm while you prepare the toppings.


For the toppings, you will need: half a bag frozen cherries, 200g shelled pistachios, a tub greek yogurt and a few squirts runny honey

Place the cherries in a saucepan and warm through over a high heat (or blast in the microwave for 2 minutes).

Roughly crush the pistachios.

Take your pancakes from the oven and stack into portions. Dollop on some yogurt and cherries then drizzle over some honey and finish with a sprinkling of pistachios.