Walnut Flour Pancakes Recipes

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MAPLE WALNUT PANCAKES



Maple Walnut Pancakes image

Make and share this Maple Walnut Pancakes recipe from Food.com.

Provided by Debbwl

Categories     Breakfast

Time 20m

Yield 8-10 pancakes

Number Of Ingredients 9

1 cup whole wheat flour
1/4 cup flax seed meal
1/4 cup walnuts, finely chopped
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour milk, made using 1% milk
1/4 cup pure maple syrup
1 egg

Steps:

  • Preheat non-stick pan sprayed with over medium heat.
  • Mix all dry ingredients together in a medium bowl.
  • In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
  • For each pancake pour about a 1/4 cup of batter onto a hot pan.
  • Cook on first side until bubbles that form begin to pop and edges look dry.
  • With a spatula, turn and cook until second side is rich golden brown.
  • Serve with additional maple syrup.

Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2

MAPLE WALNUT PANCAKES



Maple Walnut Pancakes image

For a true taste of fall, we baked the flavor of maple syrup right in our pancakes and topped with maple syrup and walnuts.

Provided by By Bree Hester

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 9

1 cup real maple syrup
Pinch of salt
1 cup chopped walnuts, toasted
2 cups Original Bisquick™ mix
1/2 teaspoon ground cinnamon
1 cup milk
2 eggs
3 tablespoons real maple syrup
1 teaspoon vanilla

Steps:

  • In 2-quart saucepan, heat 1 cup maple syrup, 1 teaspoon vanilla and the salt to boiling over medium-high heat. Stir in toasted walnuts; heat about 3 minutes or until warmed through. Set aside.
  • Brush griddle or skillet with vegetable oil, or spray with cooking spray. Heat over medium-low heat.
  • In medium bowl, stir Bisquick mix, cinnamon, milk, eggs, 3 tablespoons maple syrup and 1 teaspoon vanilla with whisk until blended.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook about 30 seconds or until edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes with butter and maple walnuts.

Nutrition Facts : ServingSize 1 Serving

QUICK ALMOND FLOUR PANCAKES



Quick Almond Flour Pancakes image

These pancakes are a wonderful substitute for regular pancakes when you are watching your carbs! They are very filling and are on the dense side. This is a basic recipe can be tweaked. Any sweetener can be substituted for the maple syrup. Enjoy!

Provided by Allie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 cup almond flour
¼ cup water
2 eggs
1 tablespoon maple syrup
¼ teaspoon salt
1 teaspoon oil, or as needed

Steps:

  • Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
  • Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 10.1 g, Cholesterol 93 mg, Fat 19 g, Fiber 3.3 g, Protein 9.7 g, SaturatedFat 2.2 g, Sodium 181.2 mg, Sugar 4.3 g

APPLE WALNUT PANCAKES



Apple Walnut Pancakes image

The whole wheat flavor really comes through in these hearty pancakes. They taste amazing with a light touch of maple syrup. -Kerry Blondheim, Denmark, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 18 pancakes.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 large egg whites
1 large egg, lightly beaten
2 cups fat-free milk
2 tablespoons canola oil
1 medium apple, peeled and chopped
1/2 cup chopped walnuts
Maple syrup

Steps:

  • In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

FLOURLESS BANANA PANCAKES



Flourless Banana Pancakes image

I know it sounds like a weird recipe, but it's amazing and so healthy for you! Gluten-free alternative to pancakes. Enjoy with your favorite fruit topping or serve plain with honey.

Provided by Roseanna McGuire

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 very ripe banana, mashed
2 eggs, beaten
2 tablespoons ground flax seed
¼ teaspoon pure vanilla extract
2 tablespoons coconut oil

Steps:

  • Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
  • Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Nutrition Facts : Calories 283 calories, Carbohydrate 16 g, Cholesterol 186 mg, Fat 22.1 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 14.4 g, Sodium 72.7 mg, Sugar 7.8 g

MAPLE, WALNUT, AND FLAXSEED PANCAKES



Maple, Walnut, and Flaxseed Pancakes image

Categories     Egg     Nut     Breakfast     Brunch     Christmas     Low Fat     Quick & Easy     New Year's Day     Walnut     Fall     Winter     Healthy     Maple Syrup     Bon Appétit

Yield Makes about 12

Number Of Ingredients 11

1 cup all purpose flour
1/4 cup flaxseed meal*
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat (2%) buttermilk
1/4 cup pure maple syrup
1 large egg
1 tablespoon (or more) vegetable oil
Additional pure maple syrup

Steps:

  • Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
  • Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
  • *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder

WALNUT AND WHEAT GERM SILVER-DOLLAR PANCAKES



Walnut and Wheat Germ Silver-Dollar Pancakes image

Categories     Blender     Breakfast     Brunch     Blackberry     Walnut     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen 2-inch pancakes

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup wheat germ
1 large egg
1 cup buttermilk
1/4 cup walnuts
vegetable oil for brushing the griddle
For the blackberry syrup (as an accompaniment):
4 cups blackberries, picked over
3/4 cup sugar
the zest of 1 lemon, removed in strips with a vegetable peeler
melted butter as an accompaniment
fresh blackberries for garnish if desired

Steps:

  • To make the pancakes:
  • In a blender blend the flour, the baking soda, the salt, the sugar, the wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the sides. Add the walnuts and blend the batter until the walnuts are just chopped fine. The batter may be made 1 day in advance and kept covered and chilled.
  • Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches, pour the batter onto the griddle in 2-inch mounds, cook the pancakes for 1 1/2 minutes on each side, or until they are golden, and transfer them as they are cooked to a heatproof platter, keeping them warm in a preheated 200°F. oven. Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
  • To make the blackberry syrup:
  • In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes. Purée the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry purée, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups.

OAT AND WALNUT PANCAKES



Oat and Walnut Pancakes image

These are really hearty, satisfying pancakes when you wake up ravenous. They are especially good with pure maple syrup. This recipe is from the Millenium Cookbook.

Provided by Carol Bullock

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornflour
1/3 cup walnuts, toasted and crushed
1/4 cup rolled oats
2 teaspoons unrefined sugar
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3 cups soymilk
1 teaspoon champagne vinegar or 1 teaspoon rice vinegar

Steps:

  • In large bowl, mix the flours, walnuts, oats, sugar, allspice, cinnamon, salt, and baking powder together well.
  • In a medium bowl, mix the soy milk and vinegar together.
  • Add the liquid ingredients to the dry ingredients and whisk until well incorporated.
  • The resulting batter should be a little thicker than heavy cream.
  • Pour about 1/2 cup batter into a lightly oiled nonstick saute pan or skillet and cook until lightly browned on each side.
  • Lightly spread with good vegetable margarine and drizzle with pure maple syrup.

Nutrition Facts : Calories 272.5, Fat 7.4, SaturatedFat 0.8, Sodium 220.9, Carbohydrate 43.2, Fiber 4, Sugar 6.6, Protein 9.6

COCONUT FLOUR PANCAKES



Coconut flour pancakes image

These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 15m

Yield Makes 10-12

Number Of Ingredients 7

2 eggs , separated
3 tbsp coconut flour
1 tsp gluten-free baking powder
1 tsp cinnamon
150ml milk of your choice
2 tsp maple syrup
150g frozen berries

Steps:

  • Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
  • Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
  • Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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