Go Back
Print Recipe
5 from 1 vote

Double Pecan Pancakes

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Quick Bread
Servings: 16 pancakes
Author: Mary Kay Allen

Ingredients

  • 1½- cup buttermilk or sour milk
  • 2 eggs
  • 1- teaspoon vanilla extract
  • ½ teaspoon maple extract optional
  • 1- tablespoon maple syrup
  • 2 tablespoons melted butter or oil
  • 1- cup white whole-wheat flour pastry flour if available
  • ½ cup pecan meal/flour or other nut flour
  • 2 tablespoons flaxseed meal
  • 2 tablespoons hemp hearts
  • 1 ½ teaspoon baking powder
  • ½ teaspoon soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • Maple syrup or applesauce for topping
  • Chopped pecans for topping

Instructions

  • Pre-heat a griddle to 350° F. or large skillet over medium heat.
  • Combine the buttermilk, eggs, extracts, syrup and butter/oil in a medium bowl and blend together thoroughly. In a large bowl, combine the remaining dry ingredients and mix well. Make a well in the center of the dry ingredients and pour in the wet mixture. Blend gently, not over mixing. It’s okay of there are small lumps in the batter.
  • Lightly grease or coat the griddle with cooking spray. Ladle the batter by ¼-cupful onto the griddle, spacing to allow for spreading. When bubbles appear on the top and the bottoms are nicely browned, flip the pancakes. Bake for several minutes until golden on the bottom, then remove to a platter. Continue until all the batter is baked.