Oatmeal Cookie Pancakes

This is yet another pancake variation to break up the monotony of normal pancakes all the time, but I also wanted to make a quick pancake recipe that would provide a few extra nutrients to the refined pancake mix. Oatmeal and pecans both have a lot to offer! Fiber and protein are just the top two benefits that come to mind.

I also wanted to use oatmeal to create a pancake with a great texture, but I didn’t exactly know how I should spice the pancake. As I was pulling out the oatmeal, I saw a recipe for oatmeal cookies on the back. I instantly knew that this was my pancake inspiration! I added a little cinnamon, vanilla and pecans and bingo, these pancakes are just like oatmeal cookies! They are filling as well!


1 1/2 cups pancake mix (dry)
1 cup water (give or take a little, depending on the moisture in the oatmeal)
1 cup old fashioned oatmeal, cooked per directions on the container
1 tsp cinnamon
1 tsp vanilla
1/4 cup pecans, chopped
Optional: 1/4 cup raisins


Preheat the pancake griddle to 350 F.
Combine the pancake mix with the water, reserving about 1/4 cup water (in case the oatmeal is very moist) and whisk until it is smooth. Add the oatmeal, cinnamon, vanilla and pecans. Mix until well combined. Add the remaining 1/4 cup water (or slightly more) if the pancake batter is too thick. 
Pour the pancake batter on the griddle by 1/2 cups, and if necessary use a spoon or fork to help spread it out a bit thinner. Cook until the bottom is golden brown, flip and repeat. 

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