Rolled Oats and Pecan Pancakes

Start your morning on a wholesome, nutty note with these irresistible Rolled Oats and Pecan Pancakes! Featuring a unique blend of pulsed oats and all-purpose flour, these fluffy pancakes strike the perfect balance between hearty texture and light, airy softness. The addition of chopped pecans adds a delightful crunch and nutty richness, while buttermilk ensures a tangy, tender bite in every stack. With a prep time of just 10 minutes, these pancakes are ideal for busy mornings or a relaxed weekend brunch. Pair them with a generous drizzle of maple syrup, fresh fruit, or even a sprinkle of extra pecans for a breakfast that's both comforting and nutritious. Perfect for oat lovers and pancake enthusiasts, this recipe brings healthful indulgence to your table in under half an hour!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.75 cup All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 2 tablespoons Granulated sugar
• 1.25 cups Buttermilk
• 1 large Egg
• 3 tablespoons Unsalted butter, melted and cooled
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped pecans
• 1 tablespoon Vegetable oil or butter (for greasing)

Directions

Step 1

In a blender or food processor, pulse the rolled oats until they form a coarse flour. Transfer to a large mixing bowl.

Step 2

Add the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to the bowl with the oats. Whisk together to combine.

Step 3

In a separate smaller bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.

Step 5

Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 6

Heat a nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.

Step 7

Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.

Step 8

Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown.

Step 9

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter.

Step 10

Serve immediately with maple syrup, fresh fruit, or an extra sprinkle of chopped pecans, if desired.

Nutrition Facts

Serving size	687.7 grams (687.7g)

Amount per serving	% Daily Value*
Calories	1867

Total Fat 113.90g	146%
Saturated Fat 36.50g	183%
Polyunsaturated Fat 2.60g
Cholesterol 346mg	115%
Sodium 2553mg	111%
Total Carbohydrate 175.40g	64%
Dietary Fiber 16.40g	59%
Total Sugars 42.90g
Protein 45.00g	90%

Vitamin D 212IU	1062%
Calcium 482mg	37%
Iron 10mg	58%
Potassium 1176mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 9.4%

Carbs: 36.8%