Recipes

I saw this recipe recently and had to try it. (Pregnancy and food obsessions, I tell ya!) Happily, it’s a keeper.

These are hefty, for sure, and take a few minutes to cook, but the texture is just great. The pecans are a MUST. They are toasty and delicately crunchy after a few minutes on the griddle. Yum! Also, any leftover pancakes are pretty tasty after a few minutes in the toaster.

Oatmeal Pecan Pancakes

Ingredients:

1 1/2 cups old fashioned or quick-cooking oats*
1 cup whole wheat flour
2 tablespoons brown sugar**
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups milk
2 eggs, lightly beaten
2 tablespoons butter, melted
1/2 cup chopped pecans

Directions:

1. In a bowl, combine oats, flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and syrup, of course!!

*I used old fashioned oats, and so let the batter sit for a minute after mixing it, to let the oats soften a bit. This, of course, necessitated the addition of a bit more milk!

**I thought 2 tablespoons was a bit generous, if you plan to eat these with maple syrup.

(Sorry, no pictures. I always forget that part!)