Preheat electric skillet to 350°. Once heated, test a small, plain pancake and adjust heat accordingly. Pancakes should be golden brown.
Defrost blueberries on a low setting in microwave. And toast pecans on your warming skillet.
Measure and gently mix all ingredients together as stated above, EXCEPT the blueberries, bananas, and pecans. You will add them when your batter is on the skillet. Do not over mix...it's okay if there are lumps. Over mixing will result in gummy pancakes.
Pour 1/3 cup of batter onto skillet and then place your blueberries, bananas and nuts to your liking. You should be able to push them into the batter so they don't burn when you flip the pancakes.
Cook until the edges are dry and the bubbles have popped. Check to make sure the underside is golden brown. (Adjust heat, if necessary.)
Repeat until batter is gone. Makes approximately 8 large pancakes.
Garnish as you like, with additional blueberries, bananas, and nuts.