Directions
In a large mixing bowl, sift together the flour and baking powder. Stir in the sugar, oats and ground flaxseed.
Stir in the milk, vanilla, coconut oil and salt. Add the pecans, and stir to combine.
Coat a nonstick skillet with cooking oil, and, once hot, add about 1/3 cup of batter to the pan. Cook for 1–2 minutes, or until lightly browned. Flip, and cook on the second side until lightly browned. Repeat with remaining batter. Recipe makes 6 (4–5-inch) pancakes.
Nutrition Information
Serves: 6 | Serving Size: 1 pancake
Per serving: Calories: 279; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 135mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugar: 8g; Protein: 8g
Ingredients
1 cup whole-wheat flour
1 tablespoon baking powder
2 tablespoons granulated sugar
3/4 cup oats
1 tablespoons ground flaxseed
1 1/2 cups soy milk (or nondairy milk of choice)
1 teaspoon vanilla extract
2 tablespoons melted coconut oil (vegetable or canola are fine as well)
Dash of salt
1/3 cup chopped pecans