Blueberry, oat and pecan pancakes

Blueberry, oat and pecan pancakes recipe from Berry World.

Brought to you by BerryWorld


These blueberry, oat and pecan pancakes are a fun way to include fruit and nuts into your pancakes. The oats and pecans will help sustain you for the whole day!  


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For the blueberry sauce

  • 200 g BerryWorld blueberries
  • 25 g caster sugar

For the pancakes

  • 2 free-range eggs, separated
  • 50 g self-raising flour
  • 50 g rolled oats
  • 150 ml semi-skimmed milk
  • 25 g caster sugar
  • 100 g BerryWorld blueberries
  • 25 g pecans, roughly chopped
  • 1 tsp sunflower oil


For the sauce, put the blueberries in a saucepan with the sugar and 2 tsp water, then gently heat until softened and syrupy, but still holding their shape. Keep warm.
Whisk the egg whites in a clean bowl until stiff. In another bowl, beat the egg yolks, flour, oats, milk and sugar together until smooth.
Fold in the blueberries and pecans, followed by the whisked egg white.
Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter into the pan to make small pancakes, then cook for a few minutes each side until golden – keep warm while cooking the remaining batter. Serve piled up with the blueberry sauce poured over.

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