Vegan Pecan Oatmeal Whole Wheat Pancakes

We were up for pancakes, again, this morning and we had raspberries, so of COURSE it was pancake time! I also had these great organic pecans from my favorite organic nut farm, right here in California, so I started with my usual recipe and took it from there. 

You may know, by now, that I love healthy pancakes, so I always try to make sure my pancakes are full of nutritious ingredients like whole wheat, nuts, and grains. I wanted to add oatmeal, but I only had rolled oats. Last time I cooked the rolled oats and stirred them into my pancake batter, but I really wasn't up for cooking twice, this morning, so I ran my rolled oats in the food processor, first, then added them into my mix. I had to chop my pecans, anyway, so dirtying the Cuisinart wasn't a big huge deal. 

I really like to try to keep it simple and this is a little bit of a production for me, so sometimes I make a double batch. You can stick the pancakes in the fridge and I just heat them up in a warm frying pan for the next 2 mornings for an easy brekkie!

WHAT YOU NEED:

2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
1/2 cup quick oats (I use rolled oats but put them in the food processor)
1/2 cup pecans chopped
2+ cups non-dairy milk (I used soy)
4 tablespoons coconut oil or vegetable oil (plus some for your pan if you need)

Yield 8-10 medium pancakes.

WHAT YOU DO:

In one bowl, mix your flour, sugar, baking powder, salt, oats, and pecans.

If coconut oil is used, warm it up in the microwave, or I just sit mine in a heat safe bowl sitting right on my hot skillet to turn it into liquid if it is not in a liquid state.

Dig a hole in the middle of your dry mixture and pour your milk into the center. Slowly stir the dry ingredients into the milk. DO NOT over-mix. Do not worry too much about lumps. Over-mixing will result in a less fluffy pancake.

Once fully mixed, add in your liquefied coconut oil.

Set your mixture aside and heat your skillet to low-medium. Coat your pan in a little coconut oil and pour your pancake on. Once bubbles form, it should be ready to flip. The correct temp pan will produce a golden brown pancake.