Pecan Oatmeal Pancakes Recipe 435 Food
ROLLED OATS AND PECAN PANCAKES
Make and share this Rolled Oats and Pecan Pancakes recipe from Food.com.
Provided by morgainegeiser
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, combine whole wheat flour, all-purpose flour, rolled oats, cornmeal, baking powder, baking soda and nutmeg.
- Add butter and process until mixture resembles coarse meal.
- In separate bowl, beat eggs and buttermilk, then beat in honey.
- Stir in flour mixture and stir until well mixed. Fold in pecans. Let stand for 5 minutes.
- Ladle onto hot griddle coated with cooking spray. Cook each side until golden brown.
- Serve with apple topping.
Nutrition Facts : Calories 401.9, Fat 20.2, SaturatedFat 8.2, Cholesterol 92.3, Sodium 503.5, Carbohydrate 48.6, Fiber 4.6, Sugar 19.3, Protein 10.2
FAMILY FAVORITE OATMEAL PANCAKES
This recipe was from an old church cookbook and is a favorite breakfast treat in our family-kids and dad!
Provided by Mom of Five
Categories Breakfast
Time 12m
Yield 20-30 pancakes
Number Of Ingredients 8
Steps:
- Pour milk over oats and let stand 2-5 minutes.
- Beat in eggs, oil, then remaining ingredients.
- Mixture will be thin.
- Fry on hot griddle.
- Serve with honey butter (equal parts of honey and butter beaten until smooth), or favorite topping.
Nutrition Facts : Calories 92.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 22, Sodium 181.2, Carbohydrate 10.3, Fiber 0.7, Sugar 1.4, Protein 2.7
SOUTH BEACH OATMEAL PANCAKE
This big pancake can be eaten during Phase II of the diet and is very filling. You can use a low sugar syrup if you would like; I prefer it with just a few spritzes of trans free margarine spray and a few sprinkles of Splenda. This recipe is courtesy of The South Beach Diet book.
Provided by TheDancingCook
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or a food processor, blend together all ingredients until smooth.
- Spray a medium sized skillet with cooking spray and set heat to medium.
- Add the pancake batter to skillet and cook until sides are lightly browned.
- Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.
Nutrition Facts : Calories 143.8, Fat 2.2, SaturatedFat 0.6, Cholesterol 2.8, Sodium 204.3, Carbohydrate 15.9, Fiber 2.3, Sugar 2.1, Protein 13.2
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