Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Buttermilk Whole Wheat Pancakes with Maple Nut Topping

StarStarStarHalf starEmpty star

Your rating

Buttermilk Whole Wheat Pancakes with Maple Nut Topping

These delicious and hearty pancakes are ideal for breakfast. Enjoy the delicious flavor while give all the good energies you need to start up your day.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

35 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Topping
4 tablespoons almonds
sliced
Camera
4 tablespoons pepitas (pumpkin seeds)
hulled and green
Camera
4 tablespoons sunflower seeds
Camera
1 tablespoon sesame seeds
Camera
4 tablespoons wheat germ
toasted
Camera
¼ cup maple syrup
pure, plus more for serving
Camera
1 pinch salt
* Camera
Buttermilk pancakes
1 medium apples
such as granny smith, gola, cored and diced (about 2 cups)
Camera
1 ½ cups whole-wheat flour
or half whole wheat flour and half white flour
Camera
2 teaspoons baking powder
Camera
½ teaspoon baking soda
Camera
¼ teaspoon salt
Camera
2 large eggs
Camera
1 ¾ cups buttermilk
Camera
2 teaspoons honey
or sugar
Camera
nonstick cooking spray
for cooking the pancakes
*

Ingredients

Amount Measure Ingredient Features
Topping:
6E+1 ml almonds
sliced
Camera
6E+1 ml pepitas (pumpkin seeds)
hulled and green
Camera
6E+1 ml sunflower seeds
Camera
15 ml sesame seeds
Camera
6E+1 ml wheat germ
toasted
Camera
59 ml maple syrup
pure, plus more for serving
Camera
1 pinch salt
* Camera
Buttermilk pancakes:
1 medium apples
such as granny smith, gola, cored and diced (about 2 cups)
Camera
355 ml whole-wheat flour
or half whole wheat flour and half white flour
Camera
1E+1 ml baking powder
Camera
2.5 ml baking soda
Camera
1.3 ml salt
Camera
2 large eggs
Camera
414 ml buttermilk
Camera
1E+1 ml honey
or sugar
Camera
1 x nonstick cooking spray
for cooking the pancakes
*

Directions

For the topping:

In a large skillet, add the almonds and pumpkin seeds over medium-high heat and toast, stirring, for about 1 minute.

Stir in the sunflower seeds and cook, stirring, for 1 to 2 minutes more. Stir in the sesame seeds.

Cover and cook, shaking the pan, until the seeds are toasted, about 35 seconds more.

Transfer the toasted nuts and seeds to a medium sized bowl. Mix in the wheat germ.

Stir in the maple syrup and a pinch of salt, stir until evenly coated and set aside.

For the pancakes:

Place the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, add the flours, baking powder, baking soda and salt, whisk until well combined.

In a small bowl, whisk together the eggs, 1¼ cups of buttermilk, and honey. Slowly add the egg mixture into the dry ingredients, stirring until just incorporated. Stir in the cooked apples until just combined.

If the batter seems too thick, pour in as much of the remaining ¼ cup butter milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat.

Spoon about ¼ cup batter per pancake into the pan and top each pancakes.

Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 to3 minutes.

Cook until the pancakes are golden brown and cooked through, an additional 2 to 3 minutes.

Serve or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 200 degree F oven while making the rest.

For serving:

Place 3 pancakes per plate and sprinkle with ¼ cup of the maple nuts topping. Serve with pure maple syrup.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 41625% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 370mg 15%
Total Carbohydrate 22g 22%
Dietary Fiber 8g 33%
Sugars g
Protein 35g
Vitamin A 3% Vitamin C 4%
Calcium 26% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe