Oatmeal Pecan Pancakes with Berry Swirl
These fluffy oatmeal pancakes blend the wholesome goodness of oat flour and chia seeds with rich pecans. Topped with a luscious swirl of strawberry and raspberry jams, they make for a delightful breakfast or brunch. The combination of creamy mayonnaise and milk creates a moist texture, while baking soda and baking powder ensure perfect fluffiness. Get ready for a flavor-packed morning!
ingredients
- 1 cup oat flour
- 1 cup rolled oats
- 2 tablespoons mayonnaise
- 1 cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- ¼ cup strawberry jam
- ¼ cup raspberry jam
- ½ cup chopped pecans
steps
- 1.
In a large mixing bowl, combine oat flour, rolled oats, baking soda, baking powder, and chia seeds.
- 2.
In a separate bowl, whisk together milk and mayonnaise until smooth.
- 3.
Gradually pour the wet mixture into the dry ingredients, stirring until just combined.
- 4.
Gently fold in the chopped pecans, ensuring they are evenly distributed.
- 5.
Preheat a non-stick skillet or griddle over medium heat and lightly grease if necessary.
- 6.
Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface.
- 7.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
- 8.
Serve warm, drizzled with a mixture of strawberry and raspberry jams for a fruity finish.
