Anna Jones serves up delicious banana with blueberry and pecan pancakes on Saturday Kitchen.

Anna says :”This delicious dairy-free, egg-free recipe is jam packed with good ingredients. A scoop of coconut ice cream will turn them into a feel-good pudding, too.”

The ingredients for the batter are: 100g porridge oats, 50g pecan nuts, roughly chopped, 1 tsp baking powder, pinch sea salt, 1 ripe banana, peeled and mashed, 150ml/5fl oz coconut milk or almond milk, 4 tbsp coconut oil, for frying and 200g blueberries.

For the blueberry compôte: 200g blueberries and 100g caster sugar.

To serve: 2 bananas, peeled and cut into thin slices, 50g pecan nuts, finely chopped, 1 lime, cut into wedges and 8 tbsp maple syrup (optional).