Pancakes have always been a classic breakfast dish. This pancake recipe gets a modern update with the addition of pecans and maple syrup which give the pancakes a boost of flavor, yet they're healthier and use whole-wheat and almond flours (which are recommended for many diets and health plans).
serves5 to 6 (makes about 15 pancakes)
prep time10 Min
cook time25 Min
1 1/2 cups
finely chopped pecans
oil or butter as needed, for skillet
butter, for serving (optional)
maple syrup, for serving (optional)
How To Make
In a medium size bowl, sift together both flours, baking powder, baking soda and salt.
In a large mixing bowl, whisk the eggs, maple syrup, buttermilk, canola oil, and vanilla just until well combined. Whisk in the flour mix, and then fold in the pecans, working the batter only enough to be sure ingredients are well blended.
Coat a griddle or large skillet with butter or oil and place over medium heat. When hot, drop 1/4 cup of batter into hot skillet. When edges appear dry and bubbles appear on pancakes, carefully flip them over and cook another 1 to 2 minutes or until browned.
Serve immediately, while still hot, topped with butter and drizzled with maple syrup, if desired.
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