PECAN-OATMEAL PANCAKES

Pecan-Oatmeal Pancakes image

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.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 15 pancakes.

Number Of Ingredients 9

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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 2% milk
2 large eggs, room temperature, lightly beaten
2 tablespoons butter or margarine, melted
1/2 cup chopped pecans

Steps:

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 : Calories 402 calories, Fat 19g fat (6g saturated fat), Cholesterol 107mg cholesterol, Sodium 389mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 12g protein.