Blueberry Pecan Pancakes



  • 3/4 cup whole-wheat flour
  • 3/4 cup unbleached or all-purpose flour
  • 1/2 cup oat bran
  • 1/2 cup pecans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup molasses
  • 1 cup boiling water
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 tablespoon + 1 teaspoon canola oil
  • 1 cup fresh or frozen blueberries


  1. Coat a large skillet with 1 teaspoon canola oil and set over medium heat.
  2. In a small bowl, combine flours, oat bran, pecans, baking soda, and salt.
  3. In a large bowl, combine molasses, vanilla, and water.
  4. Stir in yogurt, eggs, and 1 tablespoon oil.
  5. Pour molasses mixture into flour mixture. Mix just until moistened.
  6. Gently stir in blueberries.
  7. Pour batter by 1/3 cupfuls on to the skillet, making a few pancakes at a time.
  8. Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately.


12 servings

Nutrition Tip

Ever wonder what gives blueberries their blue color? It’s because of anthocyanin, an antioxidant that fights free radicals in your body. Essentially, blueberries are antioxidant powerhouses. They are also very rich in vitamins C, E, A, and many B vitamins.

Pecans are a healthy source of fat and rich in fiber. Pecans are also good sources of omega-3 fats and Vitamin E, manganese, potassium, calcium, iron, magnesium, zinc, and selenium.


Source: Dana-Farber Brigham Cancer Center

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Delicious and Nutritious Recipes

Our recipes are developed by Dana-Farber's staff of registered and board-certified dieticians. They feature a varied selection of dishes – including a few sweet treats you don't need to feel guilty about.


Nutrition Tips

Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.