Pecan-Oatmeal Pancakes

  Breakfast

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.

Pecan-Oatmeal Pancakes

Average Rating: 3.5

TOTAL TIME: Prep/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 eggs, lightly beaten
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup chopped pecans

Instructions

  • 1. 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.

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