These Nutty Oat Pancakes are a delightful twist on the classic breakfast dish, featuring a hearty blend of oats and nuts, topped with a fresh apple topping.
Combine the whole wheat flour, all-purpose flour, rolled oats, cornmeal, baking powder, baking soda, and nutmeg in a food processor.
Pulse the ingredients briefly to ensure they are evenly mixed.
In a mixing bowl, whisk together the melted butter, eggs, buttermilk, and honey until smooth.
Make sure the butter is not too hot to avoid cooking the eggs.
Gradually add the dry mix to the wet ingredients, stirring until just combined. Fold in the chopped pecans.
Do not overmix the batter to keep the pancakes light and fluffy.
Heat a griddle over medium heat and coat with cooking spray. Pour batter onto the griddle to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown.
Use a ladle to ensure evenly sized pancakes.
Serve the pancakes warm, topped with sliced apples.
For added sweetness, drizzle with a bit of honey or maple syrup.
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