Whole-Wheat Pecan Waffles or Pancakes

Whole-Wheat Pecan Waffles or Pancakes

4.3 of 5 (19)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.8
  • Total Fat: 14.5 g
  • Cholesterol: 71.1 mg
  • Sodium: 116.8 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.6 g

View full nutritional breakdown of Whole-Wheat Pecan Waffles or Pancakes calories by ingredient
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Introduction

Turn any morning into a special occasion in just 30 minutes. Pair with fresh fruit and a cup of milk for a complete meal. Turn any morning into a special occasion in just 30 minutes. Pair with fresh fruit and a cup of milk for a complete meal.
Number of Servings: 4

Ingredients

    1 cup old fashioned oats
    1 cup skim milk
    3/4 cup white whole wheat flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    2 tablespoons pecans, chopped
    Pinch salt
    3 tablespoons butter, melted
    1 egg, beaten
    1 teaspoon vanilla extract







Tips

Do your waffles stick? Three tips can help: 1. Make sure the waffle iron is hot. (To test, flick a drop of water on the waffle iron. If it sizzles and steams, it's ready. If it pools, it's not.) 2. Do not lift the lid until the waffle stops steaming. 3. Thoroughly coat with cooking spray (or better yet, an oil mister) before pouring on the batter.


Directions

Preheat your waffle iron or a skillet.
Combine the milk and oats in a large mixing bowl and let rest for 10 minutes.
Meanwhile, combine the dry ingredients in a medium mixing bowl. Add the butter, egg, and vanilla to the oats.
Add the dry ingredients to the oatmeal mixture, stirring just until combined.
Coat the preheated waffle iron or skillet with cooking spray.
Scoop 3/4 cup of batter into the center of the waffle iron and close the lid. Let cook until the steam stops, about 3 minutes. Open the lid, remove the waffle, and place on a wire rack or immediately serve.
Repeat with the remaining batter, coating the waffle iron with cooking spray each time.

If using a skillet, scoop 1/4 cup batter at a time, flipping when the pancakes start to bubble.

Serving Size: Makes 4 waffles, 1 per serving.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    To make into pancakes I used about another 1/2 cup or so of milk to make it pancake consistency. It was delicious! We would recommend some spices like cinnamon, nutmeg, and allspice. Wonder if you added pumpkin for the egg what that would do. Loved them, thank you for sharing! - 9/5/15

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  • Very Good
    3 of 3 people found this review helpful
    GREAT WAFFLES I ADDED CINNAMON AND ALLSPICE ALSO 1/4 CUP GROUND FLAXSEEDS. I WAFFLE WAS FILLING. - 3/2/14

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  • Good
    3 of 3 people found this review helpful
    Thick substantial waffles you will only want to eat one of. I used buttermilk. I think soaking the oats overnight may help take some of the chewyness out. - 7/28/13

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  • Incredible!
    2 of 2 people found this review helpful
    The only ingredients that I changed were I Can't Believe It's Not Butter for the Butter and an egg substitute for the egg. They were delicious and very filling. Thank You. - 2/28/14

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  • Good
    1 of 2 people found this review helpful
    I much prefer this recipe: "Simply Delicious Whole Wheat n' Flax Multigrain Blueberry Pancakes" which I uploaded to my recipes. I am not a fan of the oats in this recipe but overall is tasty. Will stick with my own recipe in the future. - 5/26/14

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