Oatmeal Pecan Pancakes

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!

Ingredients for servings

    Oatmeal Pecan Pancakes

  • 1 cup whole-wheat flour

  • 1 tablespoon baking powder

  • 1 tablespoon granulated sugar

  • 0.75 cup oats

  • 1 tablespoon ground flaxseed

  • 1.5 cup soy milk or nondairy milk of choice

  • teaspoon vanilla extract

  • 2 tablespoon melted coconut oil vegetable or canola are fine as well

  • Dash of salt

  • 0.33333333333 cup chopped pecans


  • 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.

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