Walnut Whole Wheat Pancakes
- 1 cup whole-wheat, whole 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
- Cooking spray
Serves: 14
Combine the flour and 1/3 cup of the walnuts in a food processor and pulse until the walnuts are finely ground. Pour into a mixing bowl and add the baking powder, baking soda and salt. Stir with a whisk to combine the dry ingredients. In a separate bowl, combine the eggs and milk and beat until blended. 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. 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. (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. Cook until the pancakes look dry around the edges and bubbles break on the surface, about 2 minutes. Turn and cook about 1 minute more on the other side. Serve the pancakes hot, with Pumpkin Yogurt Sauce.
Nutrition Facts (1 serving pancake with Pumpkin Yogurt Sauce):
Calories: 110 kcal
Carbs: 14 g
Protein: 5 g
Sodium: 222 mg
This Heart-Check Certified recipe is brought to you by California Walnuts. Copyright © 2018 American Heart Association. We used this recipe in a Simple Cooking With Heart Class.
