I worked on a project recently involving different types of flour for home baking, and ended up with way too many leftover bags of various flours to experiment with.
This homemade oat flour pecan pancake recipe features oat flour, instead of all-purpose flour. Pecans, Greek Yogurt, and Maple Syrup are all incorporated into the batter.
The following recipe makes a small batch, for roughly eight smaller-sized pancakes.
Oat Flour Pecan Pancakes
I worked on a project recently involving different types of flour for home baking, and ended up with way too many leftover bags of various flours to experiment with. This homemade oat flour pecan pancake recipe features oat flour, instead of all-purpose flour. Pecans, Greek Yogurt, and Maple Syrup are all incorporated into the batter.The following recipe makes a small batch, for roughly eight smaller-sized pancakes.
Ingredients
- ½ cup oat flour
- 2 tsp sunflower seed oil
- ¾ tsp baking powder
- ¼ tsp Kosher salt
- 1 whole egg
- 3 Tbsp Greek yogurt
- 1 Tbsp maple syrup
- ¼ cup pecans (finely chopped)
- 4 Tbsp salted butter (softened, for cooking and serving)
- Extra maple syrup (warmed up, for serving)
Instructions
- In a medium-sized mixing bowl, mix together the oat flour with the sunflower seed oil, baking powder, Kosher salt, whole egg, Greek yogurt, and maple syrup.
- Whisk the ingredients together until no lumps in the batter remain, and the batter has a smooth consistency.
- Fold in the finely-chopped pecans.
- Heat a non-stick pan or pancake griddle to medium heat, and add a few teaspoons of butter to the pan.
- Add a large spoonful of the pancake batter to the pan, and cook on both sides until golden brown.
- Repeat the process with the remaining pancake batter.
- Serve hot, with extra softened butter and warm maple syrup.
Notes
These pancakes are best served hot, right after they are done cooking, with extra softened butter and maple syrup.
You can make this recipe using whatever added nuts you have lying around the house.