INGREDIENTS:
1 cup all-purpose flour
1/3 cup finely chopped pecans
1 tsp granulated sugar
1 tsp light brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup nonfat buttermilk
2 tbsp Oliver Farms Pecan oil
1 large egg
INSTRUCTIONS:
Stir together first 8 ingredients until well combined.
Whisk together buttermilk, oil, and egg in a bowl and add to flour mixture, stirring just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large skillet.
Cook pancakes 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides.
Serve immediately.
Enjoy!
*Recipe from La Tourangelle
