Pecan-Oatmeal Pancakes
When I was a schoolteacher, these hearty pancakes--topped with my favorite syrup and fresh fruit--were the perfect energy booster for my hectic days. I still love their nutty flavor.
Ingredients
- 1-1/2 cups quick-cooking oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 cups 2% milk
- 2 large eggs, room temperature, lightly beaten
- 2 tablespoons butter or margarine, melted
- 1/2 cup chopped pecans
Directions
- In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Reviews
These are my 'go to' pancakes for serving at our B&B. Adding fresh blueberries makes them even better!
Delicious!
If they weren't on the healthy side, these would not be worth eating. My family did not like these. I will not make these again.