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 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%
Deborah Davis, MS, RD, practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram.
Photo courtesy of Deborah Davis. Original recipe published on Dietitian Debbie Dishes.
