Recipe of the Week Oatmeal and Pecan Waffles

Oatmeal Pecan Waffles (or Pancakes):

Serving size: 1 large waffle

Prep time: 10 min.

Cook time: 30 min.


1 cup Whole wheat flour

1/2 cup Quick oats

2 tsp Baking Powder, Double Acting

1 tsp Sugar, Granulated

1/4 cup Pecans, Dried, Raw, Chopped

2 large Egg, Chicken, Raw

1.5 cup Milk, Non-fat

1 tbsp Canola Oil

2 cup Strawberry, Raw, Halves

1 cup Blakberry, Raw

1 cup Blueberry, Raw

1 tsp Sugar, Powdered


Preheat waffle iron. For waffles, separate eggs. For pancakes see note below. 1. Combine flour, oats, baking powder, sugar and pecans in a large bowl. 2. Combine egg yolks, milk and vegetable oil in a separate bowl and mix well. 3. Add liquid mixture to the dry ingredients and stir together. Do not overmix; mixture should be a bit lumpy. 4. Whip egg whites to medium peaks. Gently fold egg whites into batter. 5. Pour batter into preheated waffle iron and cook until the waffle iron light signals it is done or steam stops coming out of the iron. A waffle is perfect when it is crisp and well-browned on the outside with a moist, light, airy and fluffy inside. 6. Add fresh fruit and a light dusting of powdered sugar to each waffle and serve.

For pancakes: Do not separate eggs. Mix whole eggs with milk and oil and eliminate steps 3 and 4. Tip: If you do not have fresh fruit, substitute frozen, thawed berries.

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