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healthy pancake recipe

No Sugar Added Blueberry Pecan Pancakes

A healthy whole grain pancake, made with bananas instead of added sugar

Course Breakfast
Keyword blueberry, pecan, pancakes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 3 people
Calories 418 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • ½ cup oats (old fashioned or quick oats)
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1 banana
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup frozen or fresh blueberries
  • ½ cup chopped unsalted pecans
  • Cooking spray OR butter

Instructions

  1. In a large bowl, combine the two types of flour, oats, baking powder, and cinnamon.
  2. In a separate bowl, mash the banana with a fork. Add the milk, egg, and vanilla to the mashed banana and stir.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spoon. (It is fine if the batter is chunky.) Add the blueberries and pecans to the batter and stir.
  4. Heat a frying pan or griddle to medium high heat. Spray the pan with cooking spray or coat with butter. Pour the batter onto the hot pan in pancake circles.
  5. Heat on one side until tiny bubbles start to form in the pancake (about 3-4 minutes). (If the pancake gets too dark, turn the heat down slightly.) Flip the pancake and cook for 3-4 minutes on the other side. Top with banana slices, a sprinkle of cinnamon and sugar, or a drizzle of syrup

Recipe Notes

Tip: To keep the pancakes hot while making multiple batches, place them in a heated oven.

Nutrition Facts
No Sugar Added Blueberry Pecan Pancakes
Amount Per Serving (2 large pancakes)
Calories 418 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 58mg19%
Sodium 341mg15%
Potassium 510mg15%
Carbohydrates 49g16%
Fiber 8g33%
Sugar 8g9%
Protein 13g26%
Vitamin A 285IU6%
Vitamin C 8mg10%
Calcium 298mg30%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.