Nutty Cakes Recipe

Name: Nutty Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup Whole Grain Oats; 3/4 cups Whole Wheat Flour; 1/4 cups All-purpose Flour; 1/4 cups Sugar; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 2 whole Eggs; 1 Tablespoon Brown Sugar; 2 cups Buttermilk; 1/4 cups Butter; 1/4 cups Chopped Pecans; 1/4 cups Chopped Walnuts

Servings: persons

1 cup Whole Grain Oats
3/4 cups Whole Wheat Flour
1/4 cups All-purpose Flour
1/4 cups Sugar
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
2 whole Eggs
1 Tablespoon Brown Sugar
2 cups Buttermilk
1/4 cups Butter
1/4 cups Chopped Pecans
1/4 cups Chopped Walnuts

1
Blend oats into a flour-like consistency.
2
Combine dry ingredients (flour through salt on the above list - everything except nuts and brown sugar).
3
Whisk eggs and stir in the brown sugar. Combine this with the rest of the wet ingredients.
4
Combine dry & wet ingredients and stir in chopped nuts.
5
Pour 1/4 cups of the batter onto a hot buttered griddle. Cook on one side until little bubbles start forming around the edges. Then flip and cook until done.
6
Enjoy with your favorite syrup (I really like butter pecan syrup drizzled on these).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Whole Grain Oats, 3/4 cups Whole Wheat Flour, 1/4 cups All-purpose Flour, 1/4 cups Sugar, and more.

Yes, Nutty Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nutty Cakes

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