Thursday, July 12, 2012

Fluffy Whole Wheat Pecan Pancakes

Anyone who knows me knows that I love breakfast. I love all types of breakfast. At any time of the day. Yes, I made these at noon. But it was my first meal of the day, which means I can eat breakfast. These pancakes are awesome because they are super easy to make, and don't take long at all. And they're whole grain, so you get some nutritional benefits--they actually have quite a bit of fiber in them.



Fluffy Whole Wheat Pecan Pancakes

Makes 7 pancakes

Print Recipe


INGREDIENTS:
  • 1 cup of whole wheat flour (I use king Arthur)
  • 1 1/2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/2 of a teaspoon of salt
  • 3 tablespoons of plain, non-fat greek yogurt
  • 3/4 cups of 1% milk
  • 1 teaspoon vanilla
  • 1/2 a cup of chopped pecans


DIRECTIONS:
  • Combine all dry ingredients into a medium bowl & stir with a whisk

  • Slowly add in the milk, vanilla, & greek yogurt

  • Stir until just combined


  • Let sit for a few minutes while an oiled pan heats over medium-low heat 
  • Right before cooking, fold in the pecans
  • Using a ¼ cup measurement, pour the batter onto the skillet

  • Cook until bubbles form

  • Flip & cook for another 2-3 minutes

  • Repeat until all the batter is gone
  • Enjoy with maple syrup!


Approximate Nutrition Information Per Pancake (without the syrup)

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