Oatmeal Pecan Pancakes
Posted By Crystal On February 1, 2013 @ 10:01 am In Breakfasts,Guest Post Submissions,LITE Feed (non-deal) Posts,Recipes | Comments Disabled
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Guest post from Brigette Shevy
Valentine’s Day is an all-day celebration at our house! My children spend hours making table and wall decorations, writing homemade cards, and dreaming up red-and-pink-themed menus (not all of which are actually usable/edible!).
We like to start the day off with a special breakfast – and these hearty, filling pancakes are always a hit! They are fairly simple to make, but the toasted pecans add that “special” factor. You could even make them heart-shaped if you’re feeling extra ambitious! Serve them with a side of red berries to incorporate the Valentine’s color scheme.
The recipe is adapted from my mother-in-law, and is one my husband especially enjoys. These pancakes are a little bit healthier and a whole lot heartier than traditional pancakes, making them especially yummy during the cold winter months.
For my pancake-loving family, nothing says “I love you” like waking up to a big plate of Oatmeal Pecan Pancakes, served with lots of butter and real maple syrup!
Oatmeal Pecan Pancakes
Makes 10-12 medium size pancakes
PANCAKE INGREDIENTS:
- 1 ½ cups quick oats
- ½ – ¾ cup whole wheat flour (or all-purpose)
- 2 Tablespoons powdered sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups buttermilk*
- 2 eggs
- 1 teaspoon vanilla
- ½ – ¾ cup chopped pecans, toasted**
TOPPING INGREDIENTS:
- 2 Tablespoons powdered sugar
- ½ teaspoon cinnamon
*In place of buttermilk, you can put 2 Tablespoons lemon juice or vinegar in a 2-cup measuring container. Add milk until it gets to the 2-cup line, and let the mixture sit for 5 minutes before using.
**To toast pecans, sprinkle them on a buttered cookie sheet and bake at 350 for 5-7 minutes, stirring occasionally. Watch them carefully so they don’t overbrown.
DIRECTIONS:
In a medium-sized bowl, mix together the oats, ½ cup flour, powdered sugar, baking soda, baking powder and salt. Whisk in the eggs, buttermilk and vanilla and mix well.
Add additional flour if needed (if using “homemade” buttermilk, you will probably need to add the entire amount of flour). Stir in the toasted pecans.
Cook on a buttered griddle over medium heat. Mix together the topping ingredients. To serve, spread hot pancakes with butter, sprinkle with topping ingredients, and drizzle with warm maple syrup.
I hope your family loves these delicious pancakes as much as we do!
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Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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