You’re in Rude Health when… you quit your office job after reading an article about following your passion, you help shape up the fattest town in America, you lead cooking classes at the TED talks, and you cook for rock stars, royalty and the G20 at Downing Street.
Meet Anna Jones. She’s making Pancake Day come alive this year by providing us with an exclusive recipe from her new book, A Modern Way to Eat, which is packed with delicious and rudely healthy food that is really quick and easy to make.
MAKE 8 LITTLE PANCAKES
FOR THE BATTER
a good handful of pecan nuts (about 50g), roughly chopped
1 teaspoon baking powder
a pinch of sea salt
1 ripe banana, peeled and mashed
a 200g punnet of blueberries
2 bananas, peeled and cut into thin slices
a little coconut oil or butter a few pecan nuts, lime, honey or maple syrup
- First turn the oven to 120°C/fan 100°C/gas 1⁄2 to keep everything warm.
- Blitz the oats until you have a scruffy oat flour. Add to a bowl with the pecans and throw in the baking powder and salt.
- Mix the mashed banana with the dairy-free milk (you can do this by blitzing them together in the food processor, if you like). Beat the banana mixture into the flour and leave the batter to sit for a few minutes.
- Heat a non-stick pan on a medium heat, then add the banana slices and fry on both sides in the dry pan until brown and caramelised. Keep warm in the oven.
- Put the pan back on a medium heat and add a little coconut oil or butter. Drop in a healthy tablespoonful of batter for each pancake. Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. The pancakes will stay a little moist in the middle because of the banana, so don’t worry. Keep them warm in the oven while you cook the rest.
- Serve the pancakes piled with the banana slices. Add some crumbled pecans and a squeeze of lime, and, if you like, a little touch of honey, agave or maple syrup.
- A scoop of coconut and banana ice cream turns these into a feel-good pudding too (see page 277 of Anna’s new book, A Modern Way to Eat).
*The image above was provided by Bryan W Ferry.