Whole Wheat Pecan Pancakes

 
 
Sunday mornings call for cozy clothes, a good movie, and of course, PANCAKES! There is truly nothing better than waking up naturally, slowly getting out of bed, and making a pot of coffee or tea with nothing on the agenda for the day. 
 
Some of my favorite memories are of my husband and I sharing these lazy morning moments together…nothing to do but sip coffee and cook breakfast together. 
 
These pancakes were created on one of these lovely lazy Sundays. Pajamas still on, no plans ahead-nothing was going to stop me from making these warm pecan pancakes on a cold winter morning. I hope you follow in my footsteps and make these pancakes for your loved ones and stay in your pajamas for a little while. The memories (and calories) will be worth it! 
 
I decided to use whole wheat pastry flour in these pancakes for a little health benefit, but feel free to use white flour or gluten free flour in your pancakes! I chose to add pecans to spruce things up and add a little crunch to these pancakes. 
 
 

Okay, so I have to admit. I made a mistake. When creating these pancakes I wanted to do something really special and fun to make them unique and extra tasty. I decided to make a brown sugar and oatmeal crumble to sprinkle on top of the pancakes. My mistake: I melted the butter before I added it to the brown sugar, oats, and pecan mixture!

But GUESS WHAT? 
 

My mistake turned into an amazing, warm, buttery, crunchy, sweet, delight! Although I meant to add cold butter into my mixture, the warm butter really turned these pancakes into something special and unique. My husband loved these pancakes and would have never known I made a mistake if I hadn’t told him.
 
Sometimes you have to just go with the flow when cooking and baking. You might surprise yourself like I did. Mistakes can turn into something beautiful.
 
Top these pancakes with maple syrup and of course butter! I added raspberries because I love the bright red color it added to this breakfast and also the extra sweetness. Feel free to substitute with bananas (these would be delicious with bananas!) or any of your favorite fruit. 
 
Enjoy!
 
Lots of love,
Destiny 
 
 
Cozy Whole Wheat Pecan Pancakes
Yields 8
The pancakes or full of sweet and spice! They are fluffy and the pecans add a wonderful crunch. Enjoy on a cozy Sunday morning.
Write a review
Print
Ingredients
  1. 1 1/4 whole wheat flour (my FAVORITE-Bob's Red Mill Whole Wheat Pastry Flour, 5 Pound (Pack of 4))
  2. 1 1/2 teaspoon baking powder
  3. 1 c. almond milk
  4. 1 tablespoon brown sugar
  5. 1 egg
  6. 2 tablespoons butter
  7. dash of cinnamon, nutmeg, cloves, and salt
  8. 1/2 c. pecans
Topping
  1. 1 tablespoon brown sugar
  2. 1 tablespoon oats
  3. 1 tablespoon pecans
  4. 2 tablespoons butter
Instructions
  1. Mix flour and baking soda in a medium bowl and set aside.
  2. In a large bowl, melt butter and mix with egg.
  3. Add brown sugar.
  4. Next stir in the milk.
  5. Gradually add dry ingredients to the wet.
  6. Stir on pecans.
  7. Cook on a griddle or on the stove-use cooking spray or coconut oil to grease the pan.
To make the topping
  1. Melt butter on the stove and then add pecans, oats, and brown sugar.
  2. When the pancakes are done, sprinkle crumbly oat topping over the pancakes.
  3. Serve with butter and maple syrup!
Notes
  1. Top your pancakes with your favorite fruit such as sliced bananas or raspberries! If you want to top with the best maple syrup out there click here--->Trader Joe's 100% Pure Maple Syrup - U.s. Grade A
http://www.momentsinthekitchen.com/

Leave a Reply

Your email address will not be published. Required fields are marked *