Wheat Pancakes with Fresh Apricot Pecan Topping
The lovely sweet, slightly tart flavor of fresh apricots are the perfect compliment to these light and healthy wheat pancakes.
The abundance of certain ingredients in my home are beginning to drive what recipes I’m creating, lately. My husband owns a lawn care/landscaping business and sometimes he gets lucky and comes across free goodies. One of his customers has an apricot tree with tons of apricots on it…. and I do mean tons. A big win for us and you because now we have Fresh Apricot Pecan Topping for pancakes or for whatever your little heart desires. I’ve tried the topping in my morning oatmeal, too and if you follow me on Instagram, you may have seen my delicious Apricot Pecan Oatmeal. shameless plug 😉
Not only are these tiny sweet gems tasty as can be, but they have a host of health benefits. Apricots are an excellent source of vitamin A and a good source of vitamin C, dietary fiber, and potassium. And get this…. there are only 17 calories in one apricot. To select ripe apricots, look for fruit with a rich, orange color — not pale yellow or green — that’s a little soft to the touch.
The pancake recipe is very basic, but makes some darn good pancakes. I used whole wheat pastry flour, which is one of my favorite flours to bake and cook with. I also think whole grain spelt flour would work just as well. I would not substitute the whole wheat pastry flour with almond or coconut flour, though. These flours have a very different consistency and would require adjustments to the other ingredients. However, you could add diced fruit into the pancake batter and throwing in a handful of blueberries would be scrumptious and would really compliment the apricot topping.
- 2 1/2 cups chopped fresh apricots
- 1/4 cup finely chopped pecans
- 1 tablespoon maple syrup
- 3 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon coconut oil melted (or other oil)
- 1 tablespoon maple syrup
- 2 large eggs
- 1 cup almond milk or other milk
- Combine all topping ingredients in a small bowl and allow to sit while you are preparing pancakes.
- Combine flour, baking powder, salt and cinnamon in a large bowl.
- Whisk oil, maple syrup, eggs and milk together in a medium bowl. If using coconut oil, it may harden when adding cold ingredients; such as eggs and milk. Just whisk quickly to combine, it will melt as pancakes cook.
- Pour wet ingredients into large bowl with dry ingredients and stir to combine. Mixture will be lumpy. Allow pancake batter to sit and thicken for about 5 minutes before cooking.
- While batter is sitting; heat a large skillet or griddle to medium heat and spray with a natural cooking spray.
- Pour about 1/4 cup of pancake batter into the skillet and continue to cook about 10 medium-sized pancakes. Flip pancakes after bubbles have popped, about 3-5 minutes and cook on the second side for about 1-2 minutes.
- Top pancakes with the apricot pecan topping, additional maple syrup and enjoy!
Something to think about….
Have you ever tried apricots? Do you like them? I love dried apricots too!
What seasonal fruits and/or veggies have you been enjoying, lately?
When did you last eat pancakes? I had these leftover pancakes with an egg/spinach omelet, last night…. great combo. Totally hit the spot!
Last day of work, today, and then I’m off for almost two months! Yay! Hope your Thursday’s as good as mine’s going to be!