Oatmeal Pecan Pancakse
Ingredients
- 1 ½ cups quick oats
- ½ cup whole wheat flour or all-purpose (may need 3/4 cup)
- 2 Tablespoons powdered sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla
- ½ cup pecans chopped and toasted **
Optional Toppings
- 2 Tablespoons powdered sugar
- ½ teaspoon cinnamon
Instructions
- 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, then stir in the toasted pecans.
- Preheat a buttered griddle over medium heat.
- Mix together the topping ingredients.
- Pour 1/2 cup of batter onto hot griddle and cook for 2 minutes, or until the pancakes start to bubble.
- Flip pancakes and cook an additional 1 to 2 minutes, or until both sides are brown.
- Spread hot pancakes with butter, sprinkle with topping ingredients, and drizzle with warm maple syrup.
- Eat and enjoy!
Notes
* In place of buttermilk, pour 2 Tablespoons lemon juice or vinegar into a 2-cup measuring container. Add milk until it gets to the 2-cup line and let the mixture sit for 5 minutes.
** 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 over-brown.
Nutrition
Serving: 2pancakes | Calories: 130kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 250mg | Potassium: 136mg | Fiber: 2g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 0.05mg | Calcium: 65mg | Iron: 1mg
Find it online: https://moneysavingmom.com/oatmeal-pecan-pancakes/