Penny Brohn UK

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Banana Blueberry and Pecan Pancakes



Banana, Blueberry and Pecan Pancakes

Delicious vegan and gluten free pancake recipe from Anna Jones. Easy to make and a real treat for all the family.
Course Breakfast, Dessert, Snack
Cuisine gluten free, vegan
Servings 8 Small pancakes


  • 100 g Oats
  • 50 g Chopped Pecan Nuts
  • 1 tsp Baking Powder
  • 1 Ripe Banana, peeled and mashed
  • 150 ml Coconut Milk, such as Koko
  • 200 g Blueberries
  • Pinch of sea salt
  • To Serve
  • 2 Bananas, cut into slices
  • 1 tsp Coconut Oil
  • Handful of crushed Pecan nuts
  • Lime wedges
  • Honey or Agave syrup


  • Heat oven to 120C Fan, or Gas 1/2
  • Blitz the oats until you have a floury mixture
  • Pour the oats into a bowl, add the pecans, baking powder and salt.
  • Mix the mashed banana with the Coconut milk (you can do this by blitzing them together in the food processor, if you like).
  • Beat the banana and milk mixture into the flour and leave the batter to sit for a few minutes. 
  • Whikst the batter rests, heat a non-stick pan on a medium heat, add the banana slices and fry on both sides in the dry pan until brown and caramelised. Keep warm in the oven.
  •  Put the pan back on a medium heat and add a little coconut oil or butter. Drop in a healthy tablespoonful of batter for each pancake.
  • Once the sides are cooked and bubbles have risen to the top, scatter over a handful of blueberries and flip the pancake over. Cook for another couple of minutes on the other side. The pancakes will stay a little moist in the middle because of the banana, so don’t worry. Keep them warm in the oven while you cook the rest.
  • Serve the pancakes piled with the banana slices. Add some crumbled pecans and a squeeze of lime, and, if you like, a little touch of honey, agave or maple syrup.


Enjoy for breakfast, a snack or dessert.
Keyword banana, blueberry, pancakes

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