Pecan-Oatmeal Pancakes

Yum! So hearty, and just sweet enough with the tiny bit of brown sugar and the pecans. I agree that it doesn't look promising when you first scoop the batter into the pan - you have a tiny mountain of crunchy stuff with a puddle of runnier stuff around it. Two hints: tap down the mountain with the bottom edge of the measuring cup you're pouring from; it will give you a less crazy-looking finished pancake! Also, the non-crunchy portion of the batter seemed to get a little thicker over time, so let it sit a few minutes before starting to cook. These are very filling, (seem) really fancy-pants, and are not a bit more trouble than plain from-scratch pancakes. Next time I'll try making them with a little cinnamon or a good-sized glug of vanilla. Enjoy! **Added later: I did try these with two capfuls of double-strength imitation vanilla for a half-batch of pancakes - SUPER YUM!

These are AMAZING. And very filling. I ate mine with honey and sliced strawberries. These pancakes also freeze well, so since I'm cooking for one, I cook the whole recipe, put a piece of wax paper between each pancake and stick them in the freezer in a ziploc bag. Toast them for a few minutes in the toaster oven and voila! A delicious breakfast on the run. I only made a few changes: I used wheat flour, added 1tsp each of vanilla and cinnamon and a dash of nutmeg. I used pecan chips because that's what I had, but definitely use chopped pecans if you have them for a more satisfying crunch. This recipe is very hearty so if you prefer lighter pancakes but want that oatmeal flavor, try try subbing oatmeal flour in your regular pancake recipe (Oatmeal flour can be easily made by processing oatmeal in a blender or food processor. Like wheat flour, it has no gluten so mix 50/50 with all purpose flour.) I didn't have a problem with soupy ingredients at all because I let the batter sit for a few minutes after mixing. In fact, the mix was thick enough that I had to add more milk to the mix while I was cooking because it had thickened even MORE. These could use a bit more of a punch. As they are, without honey or syrup, they're a bit on the bland side. I think a small mashed banana or 1/4c of peanut butter would make these utterly perfect instead of very near perfect.

Delicious, with a great texture! I used old-fashioned rolled oats, and half whole-wheat pastry flour. I used Trader Joe's chopped pecans. The batter looked a little wierd but they cooked up really nicely. They are filling, but I managed to put away a couple! Lol. Served with ice-cold milk and fresh strawberries for dinner tonight.

Oh My these were good. I changed the recipe abit I used barley flour add 1/2 cup of milk extra, cinnamon and vanilla. I also used oil instead of butter.

Excellent! I'm not really a fan of pancakes, but I and my family loved these! The nutty crunch is just divine. I used wheat flour, only 1 cup of rolled oats and added a dash of vanilla and cinnamon. I also added fresh chopped banana to the mix (cooked banana is delicious). It makes a wonderfully healthy, very fulling and tasty breakfast. Thank you!

Loved them. I added 1 t. cinnamon and 1 t. vanilla.

These were good but "heavy", can't eat too many or you'll be sorry! When mixing up the batter, i didn't think they were going to turn out, but was pleasantly surprised. Easy to make, a nice change from plain pancakes. Next time i'll use a little less oatmeal and pecans, but brown sugar was perfect for just a hint of sweetness.

I thought these were heavy, but tasty and will use the recipe again as a nice healthy alternative to white flour pancakes. I made the following modifications: Used wheat flour, added 1/4c additional milk as the batter was very thick. These are very filling and you will proably only need about 3 per person. They do freeze nicely.

I'm sorry to say that these pancakes were very bland, even though I added vanilla to the wet ingredients. Normally I add little to pancakes (just a light drizzling of syrup and maybe some fruit), but for these I had to practically smother the pancakes in syrup. The oatmeal was overpowering and I could barely taste the pecans. I would make these again, but the amount of oatmeal or sugar needs adjusting. NOTE: Just to clarify on some of the comments for this recipe--letting the batter sit for a while will thicken it rather quickly because the oatmeal will soak up the liquid. Don't let it sit too long, or if you do, add more milk so that the pancakes are not too dense and slab-like. Grinding some of the oatmeal might help too (that's what I did, and I had no problem with dense or weird-looking pancakes). Also, some reviews talk about using "wheat flour", but I think they mean whole wheat (wholemeal) flour? All-purpose flour is a wheat flour too, but it is a blended 'medium' flour, giving it a lower protein and gluten content than whole wheat. As such, ALL *wheat* flours (all-purpose, whole wheat, pastry flour, bread flour, etc.) contain gluten, but with different amounts.

These are hands down my new favorite pancakes. I didn't have any pecans or walnuts, so I made them without, but they are still great. I also added a couple tablespoons of oat bran since I had some on hand. These are excellent.