- Prep Time
- 12-14 ServingsServings
- 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 pancakes)Sauce
- 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
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