During my sophomore year of college I was lucky enough to live in a dorm on campus that had a kitchen. Many Saturday mornings, before pulling out our textbooks to study, my roommate and I would make pancakes. The lovely scent of a hot breakfast wafting down the dorm hallways would often bring in a few of our friends; hungry for a homemade breakfast that didn’t require changing out of pajamas to go to the dining center.
This recipe is simple enough that even over-tired and stressed out college students can make them. Toasting the oats and pecans, while not required, adds incredible flavor to the pancakes.
Toasted Oat and Pecan Pancakes
1 cup old fashioned oats
2/3 cup chopped pecans
¼ cup melted Organic Valley Salted Butter
½ cup brown sugar
1 cup Organic Valley Milk
2/3 cup plain yogurt
1 teaspoon vanilla
1 cup flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking soda
1. In a large skillet toast oats and pecans over medium high heat for 8-10 minutes or until oats are lightly golden brown and pecans are fragrant. Stir often—this goes from toasting to burning very quickly.
2. In a large bowl whisk together butter, sugar, eggs, milk, yogurt, and vanilla.
3. In a separate bowl whisk together flour, whole wheat flour, and baking soda. When the oats and pecans are done toasting, stir into flour mixture.
4. Stir dry ingredients into the wet ingredients, just mixing until all ingredients are moistened.
5. Cook in greased skillet over medium heat. Makes about 8-8” pancakes.