Oatmeal Pecan Pancakes

Oatmeal Pecan Pancakes
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Finely chopped oats can make an easy, whole-grain alternative to wheat flour in many recipes such as these pancakes. Check out our recipe for Blueberry Sauce for a low-sugar topping!

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here

This recipe featured in:
Diabetes Forecast Magazine

  • Prep time
    10 min
  • Cook time
    15 min
  • Servings
    6 Servings
  • Serving size
    1 pancake
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 pancake
  • Amount per serving Calories 130

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 120mg
  • Total Carbohydrate 13g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 5g
  • Potassium 150mg
  • Phosphorus 230mg

Choices/Exchanges: 1 Starch, 1 Fat



  • quick cooking oats
    1 cup
  • baking powder
    1 1/2 tsp
  • eggs
  • skim milk
    1/3 cup
  • mashed banana (about 1/2 medium banana)
    1/3 cup
  • vanilla extract
    1/2 tsp
  • chopped pecans
    2 tbsp
  • canola oil
    1 tbsp


  1. Using a food processor, process the oats to a flour-like consistency. Mix oats and baking powder in a small bowl and set aside.

  2. In a separate bowl, mix eggs, milk, mashed banana, and vanilla. Add to dry ingredients, and mix until just combined. Then fold in pecans.

  3. Heat oil in nonstick skillet over medium heat. Drop 1/4 cup of batter onto the hot skillet to make each pancake. Cook until lightly brown on both sides.

  • Recommended

    I love these pancakes! Great tasting and one of my favorite breakfasts! I like to let a banana get ripe so I can make them again!

  • Recommended

    These were delicious. My husband even enjoyed them! Definitely will make again!

  • Recommended

    These are wonderful! I tend to like the dense, hearty pancake texture. They're like gourmet and worth it! The review about it being like bread...thank you for another great idea of how to use them- thinking as a bread with lunch or dinner. LOVE THESE.

  • Recommended

    I'm looking forward to making these, but David Phelps below said that he didn't recommend them, even though he made them 3 times... I'll probably add a dash of cinnamon to liven it up just a bit, as I like cinnamon on my oatmeal.

  • Recommended

    I am so happy to find the recipe. I love pecan banana pancake and I can enjoy them. so easy to make and worth it, didn't change any thing, the aroma will wake any one up to a nice breakfast and looks like a regular pancake but better for you. This is my new way of making my pancake for the rest of my life. Eating healthy and enjoying it. - Thanks!

  • Not recommended

    On its own: 6/10 Okay, but probably not worth the time. The individual ingredients are more appealing on their own. As a pancake: 3/10 Some people are just happy with a circle shape and are like, "if you like pancakes." No. Consistency, the way it cooks/texture, density (heavy, lack of air), absorbency.......this is pseudo (quick) oat bread fried in the shape of a circle not a pancake. I've made these 3 times now, and will not again because I don't see the point. Why not eat the individual ingredients? Usually the point of mixing something is to play off the flavors against one another and involves nuance, not brute force (I like these individually so lets mix them together and they will go well). Also, the batter is dense. It is more like oatmeal banana bread. Don't expect a pancake experience.