Oatmel Pecan Pancakes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 85.6
  • Total Fat: 3.2 g
  • Cholesterol: 30.3 mg
  • Sodium: 152.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.6 g

View full nutritional breakdown of Oatmel Pecan Pancakes calories by ingredient
Submitted by:

Introduction

High in fiber and full of Omega-3. These are light and tasty and the batter can be altered to your liking. You can always substitute 1/2 c of applesauce or pumpkin filling for 1/2c of milk. Add banana or dark chocolate chips for fun! High in fiber and full of Omega-3. These are light and tasty and the batter can be altered to your liking. You can always substitute 1/2 c of applesauce or pumpkin filling for 1/2c of milk. Add banana or dark chocolate chips for fun!
Number of Servings: 15

Ingredients

    Dry Ingredients
    Pecan Halves
    1 Packet of Instant Oatmeal- your choice.
    1/2 c of White Flour- or you could try Wheat
    1 tsp Baking Powder
    1/2 tsp Baking Soda
    1/4 cup White Sugar-or substitute your own
    Pinch of Salt
    2 Tbsp of Flaxseed(optional) -I added for the Omega-3's.

    Wet Ingredients
    1 c of Fat Free Milk- can sub half of this for applesauce or pumpkin filling.
    2 egg yolks- save the whites for later in recipe- separate bowl.
    1 tsp of vanilla- or flavoring of your choice-Try maple!
    1/2 c of fat free cottage cheese
    1 Tbsp of unsalted butter- add more if you like or use sub.

Directions

Combine the pecans and the packet of oatmeal in a food processor until a flour consistency. In a large bowl mix all the dry ingredients together. In a separate bowl combine your wet ingredients. Save the whites from your 2 eggs in a separate bowl, will add later. Put all wet ingredients, except the egg whites, into food processor or blender till smooth. I did this because I didn't want big chunks of cottage cheese to show, I was hiding it in there from my boyfriend, HAHA. While that is blending, mix your egg whites until fluffy but not stiff. I used a mixer for this. Time to assemble. Add the wet ingredients into the dry and whisk. After combined you fold in your fluffy egg whites. This makes the pancakes very light. If you want to add berries or chocolate chips do so now. I sprayed a nonstick pan with canola cooking spray, placed on medium high heat. Use a 1/4 measuring cup to scoop batter onto skillet. Wait until edges start to dry and flip. Cook a little longer until done. Use any topping you like, I used 100% pure Maple syrup, but you can use fruit and Whipped topping if you like. I was only cooking for 2 people so I only made 7 pancakes, but I have enough left over batter for at least twice that much. You might get 15-20 or more depending on your pancake size. Bon Appetit!

Number of Servings: 15

Recipe submitted by SparkPeople user BLUE_ANGEL3471.

Rate This Recipe