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By jayne

We've teamed up with Anna Jones to bring you her 10 minute pancakes, the perfect long weekend pick me up!

These are a speedy version of my favourite ever pancakes. 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 and 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. Recipe makes 6 pancakes.

10-minute Pancakes


1 teacup of oats (about 80g)

1 apple

1⁄2 a teacup of nuts (about 50g) – pecans or almonds (for kids use another 1⁄2 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 1⁄2 a lemon

a pinch of cinnamon

a tiny grating of nutmeg

honey or maple syrup

yoghurt of your choice (I use coconut)


1. Get all your ingredients and equipment together. Put the oats into a blender and blitz until you have a rough scruffy flour. Grate the apple. Put the nuts, milk, apple and banana into the blender and blitz until combined.

2. 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.

3. 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.

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

Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling ‘A Modern Way to Eat’, ‘A Modern Way to Cook’ and The Modern Cook’s Year.

Her books are sold in ten countries and have been translated into five languages. In 2018, The Modern Cook’s Year won the coveted Observer Food Monthly Best Cookbook Award and The Guild of Food Writers Cookbook of the Year. Her previous books have been nominated for the James Beard, Fortnum & Mason and Andre Simon awards.

She also writes a weekly, well-loved column for The Guardian.

Anna believes that vegetables should be put at the centre of every table, and is led by the joy of food – the spritz of freshness when you peel an orange or the crackle and waft of deep savoury spice when you add curry leaves to a pan of hot oil.