Pecan Flour Buttermilk Pancakes
Makes: Makes about 12, 3-inch pancakes
  • 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
  1. 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.
  2. 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.
Recipe by Bakepedia at