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3 ounces pecans, toasted and chopped
2 cups buttermilk (maybe a little more)
1 1/2 cups old-fashioned oats, uncooked
1/2 cup whole wheat flour or all purpose
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon confectioners' sugar
1/4 cup confectioners' sugar
1 teaspoon cinnamon
In non-stick 12-inch skillet over medium high heat, cook pecans until golden brown. Cool shightly and chop.
In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and sugar. Mix until moistened. May need to add a little more buttermilk. Stir in pecans.
Pour batter by 1/4 cups onto griddle. Cook until tops are bubbly and bubbles burst; edges will look dry. Turn with pancake turner and cook until undersides are golden brown.
Mix 1/4 cup sugar and cinnamon. Sprinkle pancakes with cinnamon sugar and serve with warm maple syrup and strawberries.