Oat Bran Pecan Pancakes
Start your morning with a nourishing stack of Oat Bran Pecan Pancakes, a wholesome twist on a breakfast classic. These fluffy pancakes strike the perfect balance between hearty and indulgent, featuring the nutty goodness of oat bran complemented by the irresistible crunch of chopped pecans. Sweetened gently with brown sugar and infused with a hint of vanilla, the batter comes together effortlessly with pantry staples like almond milk and all-purpose flour. Perfect for busy mornings or leisurely weekend brunches, these pancakes are easy to prepare in just 30 minutes and pair beautifully with a drizzle of maple syrup, fresh fruit, or a dollop of yogurt. Packed with fiber and flavor, they’re a satisfying way to fuel your day.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Oat bran
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Brown sugar
- 1.5 cups Unsweetened almond milk (or any milk of choice)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans
- 2 tablespoons Unsalted butter or oil (for cooking)
Instructions
In a large mixing bowl, combine the oat bran, all-purpose flour, baking powder, baking soda, salt, and brown sugar. Whisk to blend the dry ingredients evenly.
In a separate medium bowl, whisk together the almond milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Be careful not to overmix, as this can make the pancakes dense.
Fold in the chopped pecans to distribute them evenly throughout the batter.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
