Banana Blueberry Pancakes with Pecans

Heat the oven to 120°C/100°C fan/gas ½ and put a plate inside to keep the cooked pancakes warm.

Grind the oats to a rough flour in a food processor, then mix them with the chopped pecans, baking powder and salt in a large bowl.

Mash two bananas with the milk and stir into the dry ingredients. Leave the batter to stand for 5 minutes while you prepare the fruit.

Put the blueberries, caster sugar and 1 teaspoon of water in a small saucepan. Cook for 3–4 minutes until glossy and lightly thickened, then set aside.

Heat a non-stick frying pan over a medium heat. Add the sliced banana and cook on both sides until golden and caramelised; transfer to the warm oven.

Add a little coconut oil to the pan. Cook the batter in generous spoonfuls, adding a few blueberries to each pancake. When bubbles appear and the edges look set, turn and cook for 1–2 minutes more.

Keep the pancakes warm as you cook the remaining batter. Serve in stacks with the caramelised banana, blueberry compote, pecans, lime wedges and maple syrup.