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Maple Pecan Pancakes

5.0(797)

Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.

by Martha Rose Shulman·published 2012-10-24

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Breakfast, Easy, Quick, Pancakes, Main Course

Servings

15 pancakes

Total time

35 min

Calories / serving

144 kcal

Ingredients (13)

serves

1 cup (140 grams) whole-wheat flourwhole-wheat-flour
1/2 cup (60 grams) almond flouralmond-flour
2 teaspoons baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1/4 teaspoon saltsalt
2 eggsegg
1 tablespoon maple syrupmaple-syrup
1 1/2 cups buttermilkbuttermilk
2 tablespoons canola oilcanola-oil
1 teaspoon vanilla extractvanilla-extract
1/2 cup (60 grams) chopped pecanspecan
1/2 cup dried cranberriescranberry
Butter or oil as needed for cookingbutter

Instructions (3 steps)

01Sift together the flours, baking powder, baking soda and salt
02In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Do not overwork the batter
03Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze

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Rich recipe — supports nutrition-aware planning.