Oat Bran Pecan Pancakes

"This recipe is from the book "Barefoot in the Kitchen: The Pregnancy Survival Cookbook" by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good!"
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
17mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
  • It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
  • In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
  • Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
  • Fold in the pecans.
  • Lightly grease a hot griddle or frying pan over medium-high heat.
  • Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
  • Each side should be golden or golden brown.
  • Serve hot with maple syrup.

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Reviews

  1. These were very pleasant and filling. I used whole wheat flour and applesauce in place of the oil or butter. The pancakes were a little thick; so next time I would add a little more milk to thin them out so they will cook a little more evenly. The flavor was great with these, especially when topped with pure maple syrup. Yummmy! I will make these again.
     
  2. This is really good but I'm giving it 4 stars because I had to make some changes! I used 1/2 whole wheat flour, 1/2 whole wheat pastry flour, 2 tbsp Splenda, 2 tbsp brown sugar, 1/2 tsp cinn, skim milk & applesauce for the butter. The first time I used too much cinn/Splenda & the bran flavor got lost in the sweetness! But I scaled them down & then they turned out nicely. Left out the pecans, too. Goes great with sugar free maple syrup!
     
  3. This is a great recipe. So hearty and satisfying. Served with real Vermont maple syrup, a definite keeper! Thank You!
     
  4. My hubby has too much ldl and not enough hdl, so I followed the lead of others with egg whites, canola oil and skim milk. Terrific and very filling.
     
  5. These were wonderful! I used all white flour, canola oil, egg whites instead of 1 whole egg, and all the brown sugar. Served with maple syrup it tasted like I was eating a praline. Divine and healthy!
     
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Tweaks

  1. These were very pleasant and filling. I used whole wheat flour and applesauce in place of the oil or butter. The pancakes were a little thick; so next time I would add a little more milk to thin them out so they will cook a little more evenly. The flavor was great with these, especially when topped with pure maple syrup. Yummmy! I will make these again.
     
  2. These were wonderful! I used all white flour, canola oil, egg whites instead of 1 whole egg, and all the brown sugar. Served with maple syrup it tasted like I was eating a praline. Divine and healthy!
     
  3. Great stuff! Took Paula G's lead and used 1/2 whole wheat flourand used walnuts instead of the pecans. Forgot to add the butter/ Oil . But I did not miss it. Though DH thought they were dryish because of my error ;) Do not get maple syrup so served it with a mixed fruit jam. Thank you. :) Fay
     

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