Joan’s Whole Grain Raspberry Pecan Pancakes
- Joan Almond
Add this recipe to your goto meal option as a nutritious, savory and easily made fresh or as an quick leftover choice.
| Prep. | 15 minutes |
|---|---|
| Cook | 2 minutes |
| Ready In | 24 minutes |
| Yield | 8-12 pancakes |
Ingredients
- 1 1/2 cups Whole Grain Flour
- 1 tbsp Whole Grain Flour
- 3 1/2 tsp Baking Powder
- 1 tsp Fine Ground Grey Salt
- 1 tbsp Stevia
- 1 1/4 cups Unsweetened Almond Milk
- 1/3 cup Vanilla Low Sugar High Protein Yogurt
- 1 large Egg
- 3 tbsp Avocado Oil Margarine
- 1/3 cup Pecans
- 1/3 cup Frozen Raspberries
- 2 tbsp Avocado Oil Margarine
- 1 tsp Thawed Frozen Raspberries per serving
- 1/2 tsp Avocado Oil margarine per serving
- 1 tbsp Maple Syrup per serving
Directions
In a medium size mixing bowl combine dry ingredients of 1/2 cups flour, baking powder, salt and stevia.
Melt 3 tbsp Avocado Oil margarine as desired.
Make a well then add wet ingredients in the centre of the well of egg, melted margarine, almond milk, yogurt. Now add dry ingredients.
Blend wet and dry ingredients using a whisk.
Cover the 1/3 cup frozen raspberries with 1 tbsp of flour.
Roughly chop pecans.
Add pecans and raspberries, blending gently with a spatula.
On med-high, heat 2 tablespoons of margarine onto griddle.
Measure a 1/4 cup of batter onto the heated griddle.
Waiting until small bubbles are formed around outside edge of each pancake, then flip pancake. Gently press down using the back of lifter.
Repeat the previous 3 steps until all batter is used.
Serve with thawed raspberries, a drizzle of maple syrup and 1/2 tsp margarine.
Notes
Optionally use a frying pan or skillet instead of a griddle
Adjust cooking temperature according to cookware instructions
Optionally freeze leftovers in glass containers, separating each pancake with wax paper
Reheat frozen pancakes at medium heat using a toaster oven or a non-stick skillet with a little avocado oil margarine
When reheating pancakes the goal is to maintain the crispy texture