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Easy Fluffy Pecan Pancakes
The best EASY Fluffy Pecan Pancakes recipe! Made with whole wheat flour, oat milk, cinnamon, and chopped pecans, these pancakes are light, healthy, vegan, and dairy-free. It's like having pecan pie for breakfast!
Course Breakfast
Cuisine American
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 8 Pancakes
Calories 119 kcal
1 cup whole wheat flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp raw sugar 1/2 Tbsp cinnamon 1 1/4 cup oat milk 1 Tbsp apple cider vinegar 1/2 cup chopped pecans
Mix the oat milk and vinegar together, set aside.
Spray a pan with coconut oil and set over medium heat.
Mix the flour, baking powder, baking soda, salt, sugar, and cinnamon in a mixing bowl.
Pour the liquid mixture into the dry ingredients and stir just until mixed (ensuring not to overmix).
Pour about 1/2 cup of batter into the oiled pan, then sprinkle the chopped pecans on top.
Cook each pancake for about 1 minute (or until bubbles form), then flip.
Serve and enjoy!
Spray a skillet with coconut oil so there isn’t too much oil in the pan. If you don’t have coconut oil you can try any other mild flavored oil!
As well as pecans this recipe also works with hazelnuts, walnuts, cashews or even chestnuts.
We used oat milk in this recipe, but feel free to use any plant-based milk or regular milk instead.
You can make these pecan pancakes in advance and store in an airtight container for up to a week in the fridge or up to a month in the freezer!
Calories: 119 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 6 g