6 Servings 20 min Cook
1 Cup Wheat Flour
1 Tbsp Baking Powder
2 Tbsp Sugar
3/4 Cup Oatmeal
1 Tbsp, ground Flaxseed
1 1/2 Cup Soymilk
1 Tsp Vanilla Extract
2 Tbsp Coconut Oil
1 Dash Salt
1/3 Cup, chopped Pecans
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.
