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 two breakfast favorites into one. Surprise your mom with this delicious take on breakfast for Mother’s Day — or anytime!
To save time, the oat flour mixture can be prepared in advance and stored in an air-tight container.
Recipe adapted from Unprocessed People by Heather D'Eliso Gordon, RD, CSSD Nutrition Health Coach.
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
- 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.)
- In a large mixing bowl, mash the banana with the back of a fork, add vanilla and plant milk. Mix well.
- Fold oat flour mixture and blueberries into wet ingredients; mix until combined.
- 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.
- 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!
- 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.