Fluffy Oat Bran Pecan Pancakes
Indulge in the wholesome goodness of these Fluffy Oat Bran Pecan Pancakes, inspired by the 'Pregnancy Survival Cookbook' by Jennifer Evans Gardner. These pancakes combine the hearty texture of oat bran with the delightful crunch of pecans, creating a breakfast treat that is as nutritious as it is delicious. Perfect for anyone looking to start their day off right, these pancakes are not just for expectant mothers but for anyone who appreciates a hearty and wholesome meal. Serve them warm with a drizzle of maple syrup for a truly satisfying breakfast experience!
4
Servings
165
Calories
11
Ingredients
Ingredients
flour
1 cup (All-purpose flour, sifted)
oat bran
1/2 cup (Uncooked, for added fiber)
baking powder
1 1/4 teaspoons (For leavening)
cinnamon
1/8 teaspoon (Ground, for flavor)
milk or soymilk
1 cup (Your choice of regular or non-dairy)
brown sugar
3 tablespoons (Packed, for sweetness)
butter or vegetable oil
2 tablespoons (Melted, for richness)
egg
1 (Beaten, for binding)
vanilla extract
1 teaspoon (Pure, for flavor)
pecans
1/2 cup (Chopped, for crunch)
maple syrup
to serve (For drizzling over pancakes)
Instructions
1
In a large mixing bowl, combine the flour, oat bran, baking powder, and cinnamon. Use a fork to mix these dry ingredients together until well blended and airy.
2
In a separate bowl, whisk together the melted butter or vegetable oil, brown sugar, beaten egg, vanilla extract, and milk or soymilk, creating a smooth and uniform mixture.
3
Gently fold the wet ingredients into the dry mix until just combined, being careful not to over-mix, which can lead to dense pancakes.
4
Finally, fold in the chopped pecans, ensuring they are evenly distributed in the batter.
5
Preheat a griddle or non-stick frying pan over medium-high heat, lightly greasing it to prevent sticking.
6
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake. Cook until the edges appear set and bubbles form on the surface, which usually takes about 2-3 minutes.
7
Carefully flip the pancakes and cook for an additional 2-3 minutes until both sides are golden brown.
8
Remove from the heat and serve the pancakes hot, drizzled with maple syrup for a delightful touch.
Nutrition Information
5.5g
Fat
27.5g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Fluffy Oat Bran Pecan Pancakes?
These are a hearty breakfast treat that combines the wholesome texture of oat bran with the delightful crunch of pecans for a nutritious meal.
Who inspired this recipe?
This recipe was inspired by the 'Pregnancy Survival Cookbook' by Jennifer Evans Gardner.
What are the primary dry ingredients?
The dry ingredients include all-purpose flour, oat bran, baking powder, and ground cinnamon.
What are the primary wet ingredients?
The wet ingredients consist of milk or soymilk, brown sugar, melted butter or vegetable oil, a beaten egg, and vanilla extract.
How many servings does this recipe make?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 165 calories.
How much protein is in each serving?
There is 3.75g of protein per serving.
How much fat is in each serving?
There is 5.5g of fat per serving.
How many carbohydrates are in each serving?
There are 27.5g of carbohydrates per serving.
What type of milk can be used?
You can use either regular milk or soymilk for this recipe.
Is oat bran used cooked or uncooked?
The recipe calls for 1/2 cup of uncooked oat bran to add fiber and texture.
What leavening agent is used?
Baking powder is used as the leavening agent to ensure the pancakes are fluffy.
How much brown sugar is required?
The recipe requires 3 tablespoons of packed brown sugar for sweetness.
What is the purpose of the cinnamon?
Ground cinnamon is added to provide a warm flavor to the pancakes.
How should the pecans be prepared?
The pecans should be chopped before being folded into the batter for an even crunch.
Can I use butter or oil for the fat component?
Yes, you can use either 2 tablespoons of melted butter or vegetable oil.
How should the egg be prepared?
The egg should be beaten before being combined with the other wet ingredients.
What type of vanilla extract is recommended?
Pure vanilla extract is recommended to provide the best flavor.
How should the dry ingredients be mixed?
Use a fork to mix the dry ingredients until they are well blended and airy.
Why should I avoid over-mixing the batter?
Over-mixing can lead to dense pancakes; it is best to fold until just combined.
How much batter is used for each pancake?
Pour approximately 1/4 cup of batter onto the griddle for each pancake.
What temperature should the griddle be?
Preheat a griddle or non-stick frying pan over medium-high heat.
How do I know when the first side is done?
The first side is done when edges appear set and bubbles form on the surface, taking about 2-3 minutes.
How long does the second side take to cook?
The second side takes an additional 2-3 minutes until golden brown.
What is the total cooking time per pancake?
The total cooking time is approximately 4 to 6 minutes per pancake.
How should the pancakes be served?
Serve the pancakes hot and drizzled with maple syrup.
Is this recipe suitable for expectant mothers?
Yes, it is a wholesome meal inspired by a pregnancy cookbook but great for anyone.
What is the texture of these pancakes?
They have a hearty texture from the oat bran and a pleasant crunch from the pecans.
What type of flour is recommended?
The recipe calls for 1 cup of sifted all-purpose flour.
How many total ingredients are needed?
There are 11 total ingredients required for this recipe.