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Oat Nut Pancakes
Adapted from Moosewood Restaurant New Classic
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  • 1 cup all-purpose unbleached flour
  • ¼ cup whole wheat pastry flour
  • ¼ cup quick cooking oats or oat flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • ¼ cup toasted walnuts or pecans finely chopped
  • ⅓ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1½ cups soy milk
  • 1 tablespoon canola oil
  • 1 tablespoon pure maple syrup or sugar
  1. In a large bowl, sift all dry ingredients except walnuts and oats, and then add the walnuts and oats and stir. Make a well in the dry ingredients and add the combined wet. Stir just until combined.
  2. Lightly oil a griddle or skillet and heat to medium high heat. Use about ¼ cup butter for each pancake. Cook on the heated griddle until bubbles start to form on the top, which should take about one to one and a half minutes. Then flip the pancakes and cook the other side until golden brown, about 1 minute longer.
  3. Serve right away or keep warm in an oven set to the lowest heat.
  4. Tip: Toast ½ cup of walnuts or pecans. Finely chop ¼ cup, and use the remaining in warm syrup.