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Oat Flour Maple Pecan Pancakes

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  • 6

    Servings

  • 15 min

    Preparation Time

  • 10 min

    Cook Time

  • Rating

These buttermilk pancakes made with whole grain Quaker® Oat Flour are a very tasty way to start the day.

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Ingredients

  • 1 cup Quaker® Oat Flour
  • 1/2 cup all-purpose flour
  • 1 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 1 ¼ cups buttermilk
  • 2 tbsp maple syrup (plus more for serving – optional)
  • 1 tbsp butter, melted
  • 1/2 cup chopped toasted pecans, divided
  • 2 tbsp canola oil

Cooking Instructions

  • In a large bowl, sift together oat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt; set aside.
  • In a separate bowl, whisk together egg, buttermilk and maple syrup until blended. Whisk in melted butter; whisk into oat flour mixture until just combined (do not overmix, batter will be slightly lumpy). Fold in half of the pecans. Let batter rest for 10 to 12 minutes.
  • Heat large skillet or griddle over medium heat; brush with some of the oil. Reduce heat to medium-low. Using about 1/3 cup batter per pancake, cook pancakes in batches for 1 to 2 minutes or until bubbles start to form. Flip pancakes; cook for 1 to 2 minutes or until bottoms are golden. Repeat with remaining oil and batter.
  • Sprinkle remaining pecans over pancakes; serve with maple syrup.

Key Products

Quaker® Oat Flour

Quaker® Oat Flour
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