Everyone's talking "back to basics." What could be more down-home than fluffy hot pancakes with warm maple syrup? We think we've done "back to basics" one better by adding whole-grain oats and toasted pecans to the batter, and cooking the pancakes in a nonstick skillet lightly brushed with oil.

1	3-oz can	Pecans
2	C	Buttermilk
1½	C	Quick-cooking oats, uncooked
1/2	C	All-purpose flour
1	tsp	Baking soda
1/2	tsp	Salt
2	lg	Eggs
		Confectioners' sugar
1	tbsp	Salad oil
1	C	Maple or maple-flavor syrup
1/4 to 1/2	tsp	Ground cinnamon
		Grapes & strawberries for garnish

1. In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.
2. In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners' sugar and stir just until flour is moistened; stir in toasted pecans.
3. Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.
4. In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners' sugar. Sprinkle panckes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with fruit.

   Each pancake: About 215 calories, 8 g fat, 37 mg cholesterol, 90 mg sodium.

   Yields: 12 pancakes