Sunday, November 23, 2014

Cinnamon Pecan Pancakes

Cinnamon and pecans add a light crunch to these fluffy pancakes. Because they're easy to prepare and have a nice cinnamon flavor, they make a hearty breakfast, perfect for a cold winter morning.


1 cup organic whole wheat flour
1 tsp coconut palm sugar
1 tsp ceylon cinnamon
2 tsp baking powder
1 cup organic milk
1 T organic olive oil
1 tsp organic vanilla extract
2 T  organic butter
½ cup organic pecan pieces, toasted


Mix the flour, sugar, cinnamon, and baking powder in a large bowl. Add the milk, oil, vanilla, and mix until incorporated. The batter will be a little lumpy. Set aside to rest for a few minutes.

Heat the butter in a large skillet over medium-high heat. Once the butter is melted, pour it into the bowl with the batter and mix.

Using a ladle or a measuring scoop, pour about ¼ cup of batter onto the pan for each pancake. Sprinkle a handful of pecan pieces over each pancake. Cook until bubbles form on the surface and flip with a spatula. Cook until golden brown and serve warm with 100% maple syrup.

Laurel ♥

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