Oatmeal Pecan Pancakes

Finely chopped oats can make an easy, whole-grain alternative to wheat flour in many recipes such as these pancakes. Check out our recipe for Blueberry Sauce for a low-sugar topping!
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1 pancake
Ingredients
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quick cooking oats
- 1 cup
- 1 cup
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baking powder
- 1 1/2 tsp
- 1 1/2 tsp
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eggs
- 2
- 2
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skim milk
- 1/3 cup
- 1/3 cup
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mashed banana (about 1/2 medium banana)
- 1/3 cup
- 1/3 cup
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vanilla extract
- 1/2 tsp
- 1/2 tsp
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chopped pecans
- 2 tbsp
- 2 tbsp
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canola oil
- 1 tbsp
- 1 tbsp
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Directions
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Using a food processor, process the oats to a flour-like consistency. Mix oats and baking powder in a small bowl and set aside.
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In a separate bowl, mix eggs, milk, mashed banana, and vanilla. Add to dry ingredients, and mix until just combined. Then fold in pecans.
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Heat oil in nonstick skillet over medium heat. Drop 1/4 cup of batter onto the hot skillet to make each pancake. Cook until lightly brown on both sides.
Reviews
Write a Review-
I love this recipe, it was perfect and delicious but I would have added a little Splenda to the recipe, I know pancakes aren't usually sweet because most of the time you add syrup or fruit but I think just a little bit of sugar would give them a little sweetness. But they are good either way, I'm going to be making this my favorite pancake recipe.
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I absolutely love these. I love pancakes and being diabetic i felt limited but these were a great alternative
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Just made these for the first time and LOVED them. I didn't have pecans so I added some sunflower seeds. Also I added 1/4 teaspoon of Cinnamon and a 1/4 teaspoon of nutmeg. I also let my batter rest 5 mins before I cooked the pancakes to let more of the liquid absorb. They turned out moist and yummy! Will be making them again.
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I tried these this morning, They were very filling but the taste was so very bland for me, I would have been better off eating the oatmeal.I will not make these anymore,
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I loved this recipe because it catered to all my health needs. Since I am watching my sugar, cholesterol and carb intake, I modified the recipe. Instead of using the whole egg, I used the just the egg whites. Since I happened to be lactose intolerant, I used Almond Milk instead of Skim Milk. I also used Earth Balance Soy Free buttery spread instead of Canola Oil. The pancakes were really filling and I just eat them as a snack. I will definitely make these again.
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Just tried these pancakes and they are perfect for my husband and I. Just for the fun of it, I topped with a little spread of cranberry goat cheese. This is a keeper for my household and we are not diabetics....