Blueberry Banana Nut Pancakes

Ahhhhhh, weekends…oh how I love them so! I especially love weekends when I don’t have much on the calendar demanding my time. Just roll out of bed, laze around in pajamas, and watch an episode of “Love It or List It” with a freshly brewed, foamy latte. Yep, that’s how I like to relax. Once I’ve had my fill of relaxation, I like to get in the kitchen to whip up some breakfast. Not the quick and dirty breakfasts that I prepare during the work week. Nope, on the weekends, I like to COOK! On today’s menu…Blueberry Banana Nut Pancakes. Of course, you already knew that from reading the headline. And if you didn’t read that then you probably thought I made Banana Nut Pancakes when you saw the photo, right?

Alright, enough of that nonsense! Let’s move on to pancake production. In addition to pulling out all the necessary bowls, measuring utensils, electric skillet, and ingredients; I also make sure to prep the frozen blueberries and nuts while I’m measuring & mixing the pancake batter. It’s simple to do, but a real buzz kill if you forget to prep the blueberries and nuts ahead of time. Measure out a cup of each; put the frozen blueberries in the microwave on a low setting to defrost (times will vary depending on the micro) and you can put the nuts right on your skillet to toast. I don’t know about you, but any time I’ve tried toasting nuts in an oven, I burn them! It’s really frustrating!! So, I prefer the skillet method where I can keep a close eye on them. Just turn them a couple of times and your done.

Print

Blueberry Banana Nut Pancakes

Fluffy, fruity, nutty pancakes. Yum!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Author Vegetariant

Ingredients

• 2 cups all purpose flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbs sugar
• 2 eggs
• 2 Tbs canola or vegetable oil
• 1 cup milk
• 2 Tbs lemon juice
• 1 tsp vanilla
• 1/2-1 banana halved and sliced
• 1 cup blueberries frozen and thawed
• 1 cup pecans chopped and toasted

Instructions

1. Preheat electric skillet to 350°. Once heated, test a small, plain pancake and adjust heat accordingly. Pancakes should be golden brown.
2. Defrost blueberries on a low setting in microwave. And toast pecans on your warming skillet.
3. Measure and gently mix all ingredients together as stated above, EXCEPT the blueberries, bananas, and pecans. You will add them when your batter is on the skillet. Do not over mix...it's okay if there are lumps. Over mixing will result in gummy pancakes.
4. Pour 1/3 cup of batter onto skillet and then place your blueberries, bananas and nuts to your liking. You should be able to push them into the batter so they don't burn when you flip the pancakes.
5. Cook until the edges are dry and the bubbles have popped. Check to make sure the underside is golden brown. (Adjust heat, if necessary.)
6. Repeat until batter is gone. Makes approximately 8 large pancakes.
7. Garnish as you like, with additional blueberries, bananas, and nuts.
8. Serve warm with butter and maple syrup.

 
Let me know what you think of these Blueberry Banana Nut Pancakes. Snap a pic of your creation and share on social with #vegetariant.
Enjoy!