Whole-Wheat Pancakes with Nutty Topping

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 24 min
Prep: --
Inactive Prep: --
Cook: 24 min
 
YIELD: 4 servings, serving size: 3 pancakes and 1/4 cup topping
LEVEL: Easy

ingredients

FOR THE TOPPING:
  • 1/4 cup sliced almonds
  • 1/4 cup hulled (green) pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 tablespoon sesame seeds (preferably unhulled)
FOR THE PANCAKES:
  • 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
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Directions

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.

Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Per serving: Calories 494; Total Fat 17 grams; Saturated Fat 3 grams; Mono Fat: 6.1 grams; Poly Fat: 5.8 grams; Protein 20 grams; Total Carbohydrate 69 grams; Fiber 7 grams; Cholesterol 98 milligrams; Sodium 610 milligrams

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Read all 3 reviews

  • on February 13, 2012

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    Super pancakes!! I made the topping from Oatmeal-Yogurt Pancakes with Blackberry Crush substituting Blueberries - it was perfect on these Whole-Wheat pancakes.

    Other than not making the topping, I followed the recipe exactly. I did not add the additional 1/4 milk and instead added 2 Tablespoons of Grand Marnier and 1 Tablespoon Vanilla (couldn't believe the recipe didn't call for vanilla!. It was a loose batter but I put it in the refrigerator to let it sit to thicken. The pancakes cooked up beautifully. I really liked the apple, I used a Fiji, it really added something extra special to the pancakes. You could get by with omitting the apple if you don't have any available. The only change I would make in the future would be to add a bit of cinnamon to the batter, maybe just a 1/4 teaspoon, but I think it would add a nice dimension to the flavors.

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  • on January 27, 2012

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    These are easy and delicious even without the topping. I found the batter very thin, so put in more WW pastry flour. The topping is delicious even though I put in less maple syrup. A winner - thanks Ellie!!

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  • on January 21, 2012

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    I love Ellie's recipes, so I thought this looked good and healthy. I didn't make the topping b/c I didn't have the ingredients and I didnt think it really needed it anyway. I didnt have fresh apples so I used canned apple pie filling and just rinsed and drained them. Lastly, I added pieces of pecans as I was cooking them. They were great!!! I am sure if I had followed this recipe as is it probably would have been great too! Enjoy!!

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