Oat Pancakes With Cranberries and Pecans
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
20 pancakes
- Serves:
- 4
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
- Combine the dry ingredients in a bowl except the white flour.
- In a seperate bowl combine the wet ingredients.
- Pour the wet ingredients into the dry and mix briefly, add the cranberries and pecans - mix until combined.
- Check the batter consistency, if it is too runny add two tablespoons of white flour to bind.
- 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
- The recipe will make about 20 pancakes. They freeze extremely well if you can't eat them all.
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Reviews
-
These were great tasting pancakes & the 2 of us were most satisfied! Wanting the tartness of the berries, I did use some that I have frozen, & had not problems at all with them! Served them with a choice of syrups, & homemade cranberry one & one of my favorites, plain ol' white Karo syrup! Will certainly fix these again! [Made & reviewed in Zaar Cookbook Tag]
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Transplanted from Wisconsin to Tennessee, we really miss big markets. We have a small kitchen garden and love eating fresh, and cooking healthy. Our three boys are all grown and out of the house so we can experiment with food all we want. They often call and ask how to cook stuff.