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Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit

Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit 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.













Trans-fat Free, High Fiber


Maple candied pecans:
cup pecans
coarsely chopped
2 tablespoons maple syrup
For the batter:
1 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large eggs
1 cup milk
2 tablespoons vegetable oil
To serve:
1 cup pineapple
fresh, cut into small cubes
1 each kiwi fruit
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 41547% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 349mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 27%
Sugars g
Protein 23g
Vitamin A 5% Vitamin C 40%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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