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Servings:10 medium-sized pancakes
Wheat Pancakes with Fresh Apricot Pecan Topping
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
The lovely sweet, slightly tart flavor of fresh apricots are the perfect compliment to these light and healthy wheat pancakes!
  • 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
  1. Combine all topping ingredients in a small bowl and allow to sit while you are preparing pancakes.
  1. Combine flour, baking powder, salt and cinnamon in a large bowl.
  2. 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.
  3. 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.
  4. While batter is sitting; heat a large skillet or griddle to medium heat and spray with a natural cooking spray.
  5. 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.
  6. Top pancakes with the apricot pecan topping, additional maple syrup and enjoy!
Author: Kim

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