Packed with a good source of heart-healthy soluble fiber, Dietitian Debbie Dishes’ oatmeal-pecan pancakes are a satisfying addition to your weekend brunch routine. Top these vegan pancakes with your favorite fresh seasonal fruit for a sweeter touch and an extra dose of nutrients!
Oatmeal Pecan Pancakes
Ingredients
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 3/4 cup oats
- 1 tablespoons ground flaxseed
- 1 1/2 cups soy milk (or nondairy milk of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil (vegetable or canola are fine as well)
- Dash of salt
- 1/3 cup chopped pecans
Directions
In a large mixing bowl, sift together the flour and baking powder. Stir in the sugar, oats and ground flaxseed.
Stir in the milk, vanilla, coconut oil and salt. Add the pecans, and stir to combine.
Coat a nonstick skillet with cooking oil, and, once hot, add about 1/3 cup of batter to the pan. Cook for 1–2 minutes, or until lightly browned. Flip, and cook on the second side until lightly browned. Repeat with remaining batter. Recipe makes 6 (4–5-inch) pancakes.
Nutrition Information
Serves: 6 | Serving Size: 1 pancake
Per serving: Calories: 279; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 135mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugar: 8g; Protein: 8g
Nutrition Bonus: Potassium: 526mg; Iron: 12%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 18%
Photo courtesy of Deborah Davis. Original recipe published on Dietitian Debbie Dishes.
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