Oatmeal Pecan Pancakes

These pancakes are so filling and so healthy. I like to make these before hiking or strenuous days I know I'll be going without lunch. These are thick and hearty. I know they'll become your favorite too.

Oatmeal Pecan Pancakes
1 1/4 cups unbleached all-purpose flour or whole grain pastry flour
1 cup old-fashioned rolled oats
3/4 cup coarsely chopped pecans (or walnuts)
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, slightly beaten
1 1/2 cups organic milk (or soy milk, almond milk or rice milk)
1 tablespoon GMO-free canola oil or light olive oil

In a large bowl, whisk together the flour, oats, nuts, brown sugar, baking powder, and salt. Set aside.

In a medium bowl, whisk together the egg, milk, and oil. Pour into the dry ingredients and stir just until moistened, leaving a few lumps (the batter will thicken as it stands).

Coat a nonstick griddle with a little oil or cooikng spray and heat over medium heat. When hot, drop the batter by half-cupfuls onto the griddle and cook until the edges begin to look dry and the bottom is golden, about 2 minutes. Flip and cook until golden on the other side, 1 to 2 minutes.