1 cup all-purpose flour*
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
1/4 teaspoon salt (optional)
1/3 cup chopped toasted pecans
1/2 cup fat-free milk
1/2 cup Tropicana orange juice
1 large egg, lightly beaten
2 tablespoons vegetable oil
ORANGE SAUCE:
1/2 cup orange marmalade
1/4 cup Tropicana orange juice
In large bowl, combine flour, oats, baking powder and salt; mix well. Stir in pecans.
In medium bowl, combine milk, orange juice, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)
Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375F.)
Meanwhile, combine marmalade and 1/4 cup orange juice in small saucepan; mix well. Cook and stir over low heat until hot; keep warm.
Lightly grease griddle.
For each pancake, pour 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with orange sauce.
Makes about 12 (4-inch) pancakes.
*Note: If using old fashioned oats, add 1 to 2 tablespoons additional flour.
Note:
To toast pecans, spread evenly in shallow baking pan. Bake at 400F 5 to 7 minutes or until deep golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.