Blueberry Pecan Pancakes

Blueberry Pecan Pancakes
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 12.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 81.7 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Blueberry Pecan Pancakes calories by ingredient
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From the Maker's Diet. No Sugar, no bad fats! VERY HEALTHY! From the Maker's Diet. No Sugar, no bad fats! VERY HEALTHY!
Number of Servings: 12


    * 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
    * 3/4 cup water mixed with 1 Tbsp. of yogurt
    * 1 egg, lightly beaten
    * 1/2 c blueberries (fresh or frozen)
    * 1/2 c crispy pecans
    * 1/4 tsp. fine Celtic sea salt.
    * 1/2 cup extra virgin coconut oil
    * 2 tsps. baking powder
    * 1 tsp. vanilla


Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.

Serve with honey, maple syrup or butter.

For variations, use different kinds of fruit.

Makes about 12 pancakes.

Number of Servings: 12

Recipe submitted by SparkPeople user PESCETARIAN.

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