Pecan-Oatmeal Pancakes

Name: Pecan-Oatmeal Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14-16 pancakes.
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 whole milk; 2 large Nellie’s Free Range Eggs, lightly beaten; 2 tablespoons butter or margarine, melted; 1/2 cup chopped pecans

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 whole milk
2 large Nellie’s Free Range Eggs, 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.

Nutrition Facts

3 each: 402 calories, 19g fat (6g saturated fat), 107mg cholesterol, 389mg sodium, 45g carbohydrate (10g sugars, 4g fiber), 12g protein.

Originally published as Pecan-Oatmeal Pancakes in Cookin' Up Country Breakfasts Cookbook

Reviews

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Average Rating:

pwatts

Sep 10, 2015

These are my 'go to' pancakes for serving at our B&B. Adding fresh blueberries makes them even better!
Emily.A

Aug 1, 2012

Delicious!
Zuke32j

Jan 8, 2012

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.