Bowl of oatmeal banana pecan blueberry pancakes

Bowl of oatmeal banana pecan blueberry pancakes
What is as healthy as a bowl of oatmeal and as fun as pancakes? This amazing recipe that 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.


  • 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**


  1. In a food processor, add the rolled oats, baking soda and toasted pecans and blend into a course 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 bottom of pancake and/or small bubbles start to appear and pop on 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 baking sheet and toast in oven @ 400 F for 5 to 7 minutes; they can burn quickly so keep an eye on them! Let cool before storing or blending.

**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.

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 F for 20 to 25 minutes in a muffin pan.

Recipe adapted from the Unprocessed People by Heather D'Eliso Gordon, RD, CSSD Nutrition Health Coach