A stack of oatmeal banana pecan blueberry pancakes on a white plate, topped with fresh blueberries.

Bowl of oatmeal banana pecan blueberry pancakes

This breakfast recipe combines 2 favorites into 1 hearty meal.

A stack of oatmeal banana pecan blueberry pancakes on a white plate, topped with fresh blueberries.
Bowl of oatmeal banana pecan blueberry pancakes

What is as healthy as a bowl of oatmeal and as fun as pancakes? This amazing recipe combines the 2 breakfast favorites into 1.

To save time, the oat flour mixture can be prepared in advance and stored in an air-tight container.

Servings: 12 pancakes

Prep time: 30 minutes

Ingredients

  • 2 cups whole rolled/old-fashioned oats (not steel cut)
  • 1/2 cup blueberries (fresh or frozen)
  • 1 teaspoon baking soda
  • 1 teaspoon real vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup toasted pecans (other nuts or seeds can replace the pecans)
  • 1 medium very ripe banana
  • 1 1/4 cups unsweetened plant milk*

*Any type of unsweetened plant milk (oat, soy, almond, rice, hemp, etc.) or even water can be used and the pancakes turn out equally delicious.

Directions

  1. In a food processor, add the rolled oats, baking soda, and toasted pecans and blend into coarse flour. (This dry mixture can be kept in an air-tight container for convenient assembly later.) 
  2. In a large mixing bowl, mash the banana with the back of a fork, add vanilla and plant milk. Mix well. 
  3. Fold oat flour mixture and blueberries into wet ingredients; mix until combined. 
  4. Heat a non-stick griddle or skillet over medium heat. Lightly oil pan with a canola oil spray, use a paper towel to wipe off excess oil. 
  5. Use a 1/4-cup measure to pour out equal portions of pancakes. Once a light brown crust has formed on the bottom of the pancake and/or small bubbles start to appear and pop on the surface flip the pancake carefully; usually about 4 to 5 minutes on each side. Don’t crowd your pancakes! 
  6. Enjoy hot off the griddle or cold as a quick snack. 

Optional garnishes:

  • Toasted pecans*
  • Additional blueberries
  • Heated up frozen blueberries (makes a nice fruity sauce) applesauce
  • Maple syrup or honey, nut or seed butter 

*To toast pecans, place raw pecans on a baking sheet and toast in the oven at 400 degrees for 5 to 7 minutes; they can burn quickly so keep an eye on them. Let cool before storing or blending.

Note: Due to the use of oat flour, the batter will thicken as it sits. You might need to add a little extra liquid toward the end of cooking to thin it out again. If prepared oat flour is used, the pancake texture will be slightly different; less milk may be needed.

The pancakes will stay fresh for 4 to 5 days in the refrigerator and can be frozen for 1 month.

The pancakes easily can be made into muffins by adding 1 teaspoon baking powder and baking at 350 degrees for 20 to 25 minutes in a muffin pan.

    Nutrition information (per serving)

  • Serving size: 1 pancake
  • Calories: 101
  • Total fat: 5.3 g
  • Saturated fat: 0.6 g
  • Cholesterol: 0 mg
  • Sodium: 124 mg
  • Total carbohydrate: 12 g
  • Dietary fiber: 2.4 g
  • Total sugars: 2.2 g
  • Protein: 2.4
  • Potassium: 126 mg