Pecan Flour Buttermilk Pancakes      Author: Dédé Wilson      Makes: Makes about 12, 3-inch pancakes        Ingredients      ¾ cup old-fashioned rolled oats (not quick or instant)      1/4 cup Oliver Farm pecan flour      1 tablespoon sugar      1 teaspoon baking powder      ½ teaspoon baking soda      ¼ teaspoon salt      1 teaspoon vanilla extract      1 cup low-fat or nonfat buttermilk, at room temperature (extra as needed)      1 large egg, at room temperature      1 tablespoon Oliver Farm Pecan Oil      Instructions      Place all the ingredients in a blender and blend on high speed until smooth. Check batter; it might look loose. Allow to sit for a minute or two; it should thicken up. If it doesn't, add a tablespoon or more of buttermilk in addition.      Heat electric griddle, nonstick pan or cast-iron with a bit of melted butter until a few drops of water dance. Doll out about ¼ to ⅓ cup amounts of batter at a time and cook over medium heat until a few bubbles appear around the edges. The bottoms should be golden. Flip over and cook for a minute or two more. Serve hot with real maple syrup and fruit if desired.        Images: Dédé Wilson
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