Breakfast for dinner anyone? Or maybe you’re just ready to get festive with your breakfast recipes. Either way, your whole family is bound to enjoy this healthier version of pancakes. These pancakes are loaded with seasonal flavors like cranberries and pecans and they’re made using whole-wheat and almond flour leaving you feeling like pancakes were a healthy decision!
1 cup whole-wheat flour
½ cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon maple syrup
1 ½ cups buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup chopped pecans
½ cup dried cranberries
Butter or oil as needed for cooking
Sift together the flours, baking powder, baking soda and salt.
In a medium bowl, whisk the eggs. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the cranberries. Make sure not to overwork the batter!
Heat a griddle or a large skillet, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup to measure measure your batter. Drop the batter onto the heated pan or griddle. When bubbles break through the pancakes, carefully slide a spatula under them (they are delicate), flip them over and cook for another minute, until they are brown on the other side. Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze.
Recipe and photo courtesy of: NYtimescooking