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Buttermilk Whole Wheat Pancakes with Maple Nut Topping

 
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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

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

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 41625% of calories 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?

 

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