Tender Buttermilk Pancakes Packed with Pecan Flavor
These are tender buttermilk pancakes featuring pecan flour and pecan oil from Oliver Farm. You could try using a food processor fitted with a metal blade, but we prefer using the blender as some processors leak with very wet mixtures.
When you first stop the blender the mixture might look loose; let it sit for a minute or two and it will thicken. You want a flow-able pancake batter texture. If you need to thin it out a bit, add more buttermilk a tablespoon at a time. If you use gluten-free oats, these are perfect for GF diets.
- ¾ cup old-fashioned rolled oats (not quick or instant)
- ¼ cup pecan flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)
- 1 large egg, at room temperature
- 1 tablespoon oil, such as Oliver Farm Pecan Oil, canola or vegetable oil
- Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn’t, add a tablespoon or more of buttermilk in addition.
- Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.
Images: Dédé Wilson