Banana, Blueberry, And Pecan Pancakes Recipe

Name: Banana, Blueberry, And Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the batter:; 100 grams oats; 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; 150 milliliters coconut milk or almond milk; A punnet of blueberries (about 200g, or use frozen); To serve:; 2 bananas, peeled and cut into thin slices; A little coconut oil or butter, a few crumbled pecan nuts, lime wedges , and honey or agave syrup

Servings: persons

For the batter:
100 grams oats
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
150 milliliters coconut milk or almond milk
A punnet of blueberries (about 200g, or use frozen)
To serve:
2 bananas, peeled and cut into thin slices
A little coconut oil or butter, a few crumbled pecan nuts, lime wedges , and honey or agave syrup

1
First turn the oven to 120u00b0C/fan 100u00b0C/gas 1/2 to keep everything warm.
2
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.
3
Mix the mashed banana with the 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.
4
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.
5
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.
6
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.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the batter:, 100 grams oats, A good handful of pecan nuts (about 50g), roughly chopped, 1 teaspoon baking powder, and more.

Yes, Banana, Blueberry, And Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana, Blueberry, And Pecan Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions