Start with rolled oats to give the pancakes a hearty texture. In a blender or food processor, blend 1 cup of rolled oats until they form a fine flour-like consistency.
If the batter seems too thick, add extra milk, 1 tablespoon at a time, until it reaches the desired consistency. The batter should be pourable but not too runny.
Toast 1/4 cup chopped pecans in a dry skillet over medium heat for about 2-3 minutes, stirring frequently until they’re lightly browned and aromatic. This brings out the natural oils and enhances their flavor. Set them aside to cool slightly.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly.
As you cook the pancakes, keep them warm by placing them on a plate and covering with a clean kitchen towel or placing them in the oven at 200°F while you finish cooking the rest.
For the honey topping, mix 1/4 cup honey with 1 tablespoon warm water or melted butter to thin it out. This makes it easier to drizzle over the pancakes.
Sprinkle the toasted pecans generously over the pancakes. The warmth of the pancakes will help bring out the toasted flavor and add a satisfying crunch to each bite.
Serve your Oatmeal Pancakes with Honey and Toasted Pecans with a side of Greek yogurt or whipped cream for added richness. Pair with a hot cup of coffee or tea for a cozy breakfast or brunch.