Instructions: In large bowl, combine flour, oats, baking powder and salt; mix well. Stir in pecans. In medium bowl, combine milk, orange juice, egg and oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375F.) Meanwhile, combine marmalade and 1/4 cup orange juice in small saucepan; mix well. Cook and stir over low heat until hot; keep warm.

(Optional: Lightly grease or spray the griddle.) For each pancake, pour 1/4 cup batter onto hot griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with orange sauce.

MAKES ABOUT 12 (4-inch) PANCAKES

COOKS TIPS: To toast pecans, spread evenly in shallow baking pan. Bake at 400F 5 to 7 minutes or until deep golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.

Description: "Kid friendly, less than 30 minutes, low fat"

Yield: 24 cakes

NOTES : We like the oaty-nutty pancakes IHOP serves. (I think they add a pinch of sweet, finely ground cornmeal - like from a muffin mix.)

The quakeroatmeal recipes online had this pancake idea - it avoids the salt in LF bisquick. Here it is.

changes - I would use the food processor to grind the oats for about 60 seconds. I toast nuts in the toaster oven or a dry fry pan for about half the time they suggest. I havent tried the orange sauce... I changed the recipe from 2 tablespoons to 2 teaspoons of oil and use a nonstick griddle. their recipe says to grease a griddle.

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