Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit
Have these delicious yet healthy whole wheat pancakes for breakfast, topped with maple candies pecans, fresh pineapples and kiwi fruit.
|Maple candied pecans:|
|For the batter:|
fresh, cut into small cubes
peeled, sliced and cut into cubes
For the maple candies pecans:
Toast the pecans in your toaster oven or regular oven at 350℉ (180℃) F for about 12 minutes, or until golden, brown and fragrant.
Transfer into a bowl, and pour the maple syrup over right away.
Toss to coat well.
Meanwhile make the pancakes:
Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
Beat the egg, milk and oil together.
Add the liquids to the flour mixture and stir just until blended.
Pour ¼ cup of the batter onto a greased hot griddle or a hot skillet brushed with oil or spray with cooking spray.
Cook until the pancakes are golden and brown on both sides, it takes about 2 minutes if using griddle.
If using skillet, turn the pancakes once, and continue to cook the other side for another 2 minutes or more.
Spoon the maple candies pecan chunks, pineapple and kiwi fruit on top of the pancakes.
Drizzle the remaining maple syrup if needed or more over the pancake.
Makes 12 (4-inch) pancakes, 4 pancakes each person.