Whole Wheat Maple Pecan Pancakes Recipes

MAPLE PECAN PANCAKES

Steps:

• Sift together the flours, baking powder, baking soda and salt
• In 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
• Heat 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

BAKED APPLE-PECAN MAPLE PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
• Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

WHOLE WHEAT PANCAKES

Steps:

• Pre-heat electric skillet to 350.
• Sift dry ingredients together.
• Melt butter.
• Beat eggs, add milk (and syrup, if using), mix well. Whisk in melted butter.
• Stir into dry ingredients until just incorporated. Allow batter to rest for 15 minutes.
• Pour approx 2/3 c batter per pancake onto skillet.
• Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
• Flip with a spatula, cook another two minutes.
• Serve with your favorite pancake topping.
• Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.

BANANA PECAN WHOLE WHEAT PANCAKES

Steps:

• Beat egg until it's fluffy.
• Stir in milk and butter.
• Stir in flour, sugar, baking powder and salt.
• Melt butter in frying pan at high heat.
• Pour batter into frying pan, reduce heat to medium.
• Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
• Flip it over to cook the other side (this side cooks faster).
• Repeat until batter is finished.