Recipe: Pecan Flour Buttermilk Pancakes

Recipe courtesy of our friends at Oliver Farm Oils.

Demonstrated at the Decatur Farmers Market on Wednesday, October 4th. 

Ready in:

Active time:

The pecan flour in this recipe gives these pancakes a delicious, nutty flavor that’s sure to please, plus it’s gluten free!


From the Market:

Pantry Ingredients:

  • ¾ cup old-fashioned rolled oats (not quick or instant)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature (extra as needed)


  1. Place all the ingredients in a blender and blend on high speed until smooth, or alternatively, mix in a mixing bowl. Since there is no gluten in this recipe you don’t have to worry about over mixing.
  2. Check the consistency of the batter. If it looks loose, wait two or three minutes–it should thicken up. If it doesn’t, add a tablespoon or more of buttermilk.
  3. Heat electric griddle, nonstick pan, or cast-iron skillet with a bit of melted butter. Check if the pan is hot enough by dropping a few drops of water. If they dance and sizzle, the pan is ready.
  4. Drop 1/4 cup to 1/3 cup of batter on the pan. Cook until bubbles appear on the edges and the bottoms are golden.  Flip the pancakes over and cook for another one to two minutes.
  5. Serve hot with real maple syrup and fruit if desired, or try it with Bee Wild honey or Dragonfly Designs jam!


Our at-market Educational Chef demos are made possible by the generous support of Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.






Community Farmers Markets