OATMEAL-PECAN-BUTTERMILK PANCAKES

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OATMEAL-PECAN-BUTTERMILK PANCAKES

 

2 cups old-fashioned oats or quick-cooking oats

1/2 cup all purpose flour

1/2 cup toasted pecans or hazelnuts, chopped

3 tablespoons honey

1 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups buttermilk

2 egg substitute mixture

1/4 cup ghee

1 teaspoon vanilla extract

Additional oil (for brushing skillet)

blueberry preserves

Fresh blueberries (optional)

Whipped cream (optional)

 

 

 

Toast pecans in oven at 250 F for about 20 min.

Combine first 6 ingredients in large bowl. Whisk buttermilk, egg replacer

and water, 1/4 cup melted butter and vanilla in medium bowl. Add to dry

ingredients; whisk until blended but some small lumps still remain. Let batter

stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover

batter and refrigerate.) Preheat oven to 250°F. Heat heavy large skillet over

medium heat. Brush skillet with melted butter. Working in batches, ladle batter

by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and

bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are

golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven.

Repeat with remaining batter, brushing skillet with more butter as necessary.

Serve with blueberry preserves and fresh blueberries and whipped cream, if

desired.

 

GB

 

 

 

 

 

 

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