Walnut Whole Wheat Pancakes
Servings
12 Servings
Ingredients
- 1 cup whole-wheat flour
- 2/3 cup finely chopped California walnuts
- 3 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Kosher salt
- 2 Eggs
- 1 cup plus 2 tablespoons milk and additional milk if needed
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- vegetable oil for cooking the pancakesSauce
- 1 1/4 cups plain nonfat yogurt without stabilizers
- 1/2 cup cooked mashed pumpkin or canned pumpkin
- 1/3 cup apple cider
- 1 – 4 tablespoons maple syrup depending on how sweet you want the sauce
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- 1 Combine the flour and 1/3 cup of the walnuts in a food processor and pulse until the walnuts are finely ground.2 Pour into a mixing bowl and add the baking powder, baking soda and salt. Stir with a whisk to combine the dry ingredients.3 In a separate bowl, combine the eggs and milk and beat until blended.4 Add the applesauce and maple syrup and stir until smooth. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are moistened.5 Wipe the surface of a nonstick skillet with oil and place over medium-high heat. When the skillet is hot, spoon the batter onto it, using about 3 tablespoons of batter for each pancake–a 12-inch skillet will hold four pancakes.6 (If the batter seems too thick, add another 1 – 2 tablespoons of milk.) Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts.7 Cook until the pancakes look dry around the edges and bubbles break on the surface, about 2 minutes.8 Turn and cook about 1 minute more on the other side. Serve the pancakes hot, with Pumpkin Yogurt Sauce (Directions Below)9 Combine all the ingredients for the sauce in a saucepan and whisk until smooth. Before serving, stir over low heat to warm gently–don’t let it boil.
- Source: Chef Jim Coleman and California
I was totally craving pancakes after Pesach, I finally made some last night. These look great (and healthy).