Oat Pancakes With Cranberries and Pecans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We usually have these ingredients in the house for the Holidays. The pancakes are fluffy with a beautiful golden brown color. The oats are a great background for tart cranberries and pecans. The recipe is heart healthy too! Enjoy with maple syrup ! Ingredients:
2 cups oat flour |
1/2 cup oat bran |
2 tablespoons white flour |
2 teaspoons baking powder |
1 teaspoon sea salt |
2 tablespoons brown sugar |
1 1/2 teaspoons vanilla extract |
2 eggs, beaten |
2 cups buttermilk |
2 tablespoons canola oil |
1 cup fresh cranberries |
1 cup pecans, coarse chopped |
Directions:
1. Combine the dry ingredients in a bowl except the white flour.
2. In a seperate bowl combine the wet ingredients.
3. Pour the wet ingredients into the dry and mix briefly, add the cranberries and pecans - mix until combined.
4. Check the batter consistency, if it is too runny add two tablespoons of white flour to bind.
5. Pour 1/3 cup of the mix on a hot lightly oiled griddle or skillet, turn when bubbles begin to appear and cook back side till golden
6. The recipe will make about 20 pancakes. They freeze extremely well if you can't eat them all.
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