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!
Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner. To order directly from the American Diabetes Association, click here.
This recipe featured in:
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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
- quick cooking oats
- 1 cup
- 1 cup
- baking powder
- 1 1/2 tsp
- 1 1/2 tsp
- eggs
- 2
- 2
- skim milk
- 1/3 cup
- 1/3 cup
- mashed banana (about 1/2 medium banana)
- 1/3 cup
- 1/3 cup
- vanilla extract
- 1/2 tsp
- 1/2 tsp
- chopped pecans
- 2 tbsp
- 2 tbsp
- 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 made this for myself and my husband, and we were both please with how delicious the pancakes turned out. I highly recommend this recipe to those that love oatmeal and pancakes.