1egg (if your are allergic to egg, you can use flax egg instead: 1 tbsp ground flax seed + 3 tbsp warm water)
1cupwhole wheat flour
1tbsp baking powder
1tbsp granulated sugar
3/4cuprolled oats
1.5cupmilk
1tsp vanilla extract
2tbsp olive oil (vegetables or canola oil are both fine)
1/3cupchopped pecans
Instructions
In a small bowl, mix the ground flax seed and water. Stir well to combine and set aside to gel. Note: if you are using egg, you can skip to step 2.
In a large bowl, combine the whole wheat flour, baking powder, and sugar. Add the rolled oats until well combined.
Stir in the egg (or flax egg). milk, vanilla extract, and oil. Add the pecans and stir to combine.
Spray a non-stick skillet with cooking oil and add approx. 1/3 cup of batter to the pan. Cook for 1-2 minutes or until you lightly browned. Flip and cook on the second side until lightly browned.