Breakfast pancakes from celebrity chef Anna Jones

Ready for a delicious, healthy and quick-to-make breakfast? This morning, celebrity chef Anna Jones – Jamie Oliver’s protégée – shares her recipe for 10-minute breakfast pancakes… 

She trained with Jamie Oliver, cooks for rock stars and has worked with Mary Berry, Antonio Carluccio and Yotam Ottolenghi. Now Anna Jones – famed for her clean, nourishing, vegetarian fare – is also a mother. Nell Card interviewed her yesterday about motherhood so far. And here, she shares a 10-minute pancake recipe from her new cookbook A Modern Way to Cook with The Early Hour…

“These are a fast-forward version of my favourite ever pancakes. This time the whole process is done in a blender, but if you don’t have one you can make these with oat flour instead of the oats, ground almonds instead of the whole nuts, and mash the banana well.

I use a teacup for measuring to save time in the mornings. The pancakes may vary a little from cup to cup but it’s really the ratio that makes this recipe work, so don’t worry.

Since they are sweetened with natural nutrient-rich bananas and maple syrup and use whole grains instead of flour, you can happily eat these pancakes with gusto.”

Anna Jones’ breakfast pancakes

10-Minute Pancakes
Makes 6 pancakes

1 teacup of oats (about 80g)
1 apple
½ a teacup of nuts (about 50g) – pecans or almonds (for kids use another ½ cup of oats)
1 cup or about 150ml of milk of your choice (I use unsweetened almond)
1 medium banana
coconut oil or butter, for frying

To finish
2 apples
the juice of ½ a lemon
a pinch of cinnamon
a tiny grating of nutmeg
honey or maple syrup
yoghurt of your choice (I use coconut)

Get all your ingredients and equipment together

Put the oats into a blender and blitz until you have a rough scruffy four

Grate the apple

Put the nuts, milk, apple and banana into the blender and blitz until combined

Heat a non-stick pan on a medium heat and add a little coconut oil or butter. Allow it to melt, then add ladlefuls of the pancake batter to make Scotch pancake rounds. Cook for 2–3 minutes, or until bubbles rise to the surface

Use a spatula to carefully flip the pancakes over and cook on the other side

The first batch are always more delicate, so don’t worry if they look a bit scruffy. Keep them warm while you cook the rest

Once all your pancakes are done, use a speed peeler to peel your apples into long pieces then put into a bowl and toss with the lemon juice, the cinnamon and nutmeg

Serve the pancakes stacked and topped with the apple, maple syrup and, if you like, a little yoghurt

How do you make your breakfast pancakes? What are you favourite toppings? We’d love to hear your ideas in the comment section below…