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!
Ingredients
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
Pancakes:
- 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
Instructions
Topping:
- Combine all topping ingredients in a small bowl and allow to sit while you are preparing pancakes.
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!
Notes
Pancakes are the perfect make ahead breakfast. Make extra and freeze them.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 148mg | Potassium: 181mg | Fiber: 3g | Sugar: 6g | Vitamin A: 804IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg