Blueberry Pecan Oat Cakes with Fresh Blueberry Sauce

Blueberry Pancakes 018 title Another Banana-Oatmeal Pancake creation!  These babies are loaded with fresh blueberries and chopped pecans, all drizzled with a fresh and healthy blueberry sauce that will knock your slippers off.  Go ahead, indulge a little, even if it’s a Monday morning.

If you’re hungry and/or love pancakes, I will warn you right now that these pancakes spoke to me this morning in ways you wouldn’t understand.

They practically made love to the camera, so I showed my love right back by taking a hundred photos of them, and then devouring every last bite afterwards.

So on that note, read on and enjoy!

Blueberry Pancakes 013 The batter starts off with my basic pancake ingredients – smashed banana, old fashioned oats, eggs and vanilla.  Then add in the fresh blueberries and chopped pecans for this recipe and let it sit to thicken.

Blueberry Pancakes 038 The sauce was a simple combination of fresh blueberries, a little raw honey, lemon zest and lemon juice along with a touch of cornstarch to thicken it up.

I love using compotes and fruit sauces instead of syrups because you’re getting so much more nutrition out of them!  The fresh fruits, raw honey and lemon offer tremendous amounts of antioxidants, fiber, natural (not artificial) sugars and so much more.

If you’re looking for similar recipes using fresh fruits instead of just drizzling maple syrup, try my Challah French Toast with Pomegranate Compote.

Blueberry Pancakes 014 Want to know what the greatest part of enjoying these pancakes were?

I got to enjoy these on a Thursday morning…because I’m on vacation!!!

Blueberry Pancakes 027 Soon after devouring these bad boys, Ryan and I trekked down Cape Cod to visit the best place to ever exist on Cape Cod…Provincetown.

If you’ve never been to P-town, just imagine the most picturesque coastal town, hidden all the way at the very tip of the Cape, with tiny little streets lined with beautiful cottages, perfect gardens….and oh, right…

10426696_10101334811808655_4122468008563467935_n It’s literally party central, and people love to flock to P-Town to dress and act however they want to, and it’s fabulous!

It was a perfect day – blueberry pancakes, hiking, walking through P-town, enjoying a beautiful dinner right on the water…a girl can’t ask for much more!

Ok back to those yummy cakes…

Blueberry Pancakes 022 If you’ve never tried having pancakes this way, I will tell you one thing – once you try them like this, you’ll never want flour in your cakes ever again.

Blueberry Pancakes 031 Do you see what I mean?!  I literally couldn’t stop taking pictures and I realize I have a problem when I call a pancake beautiful but…you’e welcome, because I know you wish you could have a stack of your own right now.

Blueberry Pancakes 015 I have played around with this kind of pancake in so many ways, so if you don’t have blueberries at the moment, try one of these for something just as yummy!

Oatmeal Pancakes with Raspberries

Cinnamon-Apple Banana Pancakes

Blueberry Pancakes 044

Ok so once we sat down to finally enjoy them, they were gone faster than you could say pan…

Blueberry Pancakes 043 cake!

Yep…that good.

Blueberry Pecan Oat Cakes with Fresh Blueberry Sauce
 
Prep time
Cook time
Total time
 
This makes about 8-10 small cakes or 6-8 large ones
Serves: 2-4
Ingredients
  • Blueberry Pecan Oat Cakes:
  • 2 smashed bananas
  • 1 cup old fashioned oats
  • 1 tsp vanilla
  • 2 eggs
  • 2 egg whites
  • ½ cup chopped pecans
  • 1 cup fresh blueberries
  • Fresh & Healthy Blueberry Sauce:
  • 1 cup fresh blueberries
  • zest of ½ lemon
  • juice of 1 lemon
  • 1 TBS raw honey
  • 1 tsp cornstarch
Instructions
  1. In a large mixing bowl, combine banana, oats, eggs, vanilla and pecans, stirring well to combine. Gently fold in blueberries and let the batter sit for ten minutes to thicken.
  2. Heat a large nonstick pan and use a little butter or Pam to coat. Pour about ¼ cup of batter for each cake and let it brown on one side before carefully flipping it over. It usually takes about 3-5 minutes over medium heat per side, but just check and flip when it looks ready.
  3. In a saucepan, add all ingredients for the sauce and bring to a low boil. Stir frequently, then drizzle over cakes.
  4. You can store both the cakes and the sauce in the fridge for 2-3 days in airtight containers.
 

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