Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit
- 13 cup pecans coarsely chopped
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 cup pineapple fresh, cut into small cubes
- 1 each kiwi fruit peeled, sliced and cut into cubes
- For the maple candies pecans:
- Toast the pecans in your toaster oven or regular oven at 350F (180C) F for about 12 minutes, or until golden, brown and fragrant.
- Transfer into a bowl, and pour the maple syrup over right away.
- Toss to coat well.
- Meanwhile make the pancakes:
- Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Beat the egg, milk and oil together.
- Add the liquids to the flour mixture and stir just until blended.
- Pour 1/4 cup of the batter onto a greased hot griddle or a hot skillet brushed with oil or spray with cooking spray.
- Cook until the pancakes are golden and brown on both sides, it takes about 2 minutes if using griddle.
- If using skillet, turn the pancakes once, and continue to cook the other side for another 2 minutes or more.
- Spoon the maple candies pecan chunks, pineapple and kiwi fruit on top of the pancakes.
- Drizzle the remaining maple syrup if needed or more over the pancake.
- Makes 12 (4-inch) pancakes, 4 pancakes each person.
pecans, maple syrup, whole wheat flour, sugar, baking powder, baking soda, salt, eggs, milk, vegetable oil, pineapple, fruit
Taken from recipeland.com/recipe/v/whole-wheat-pancakes-maple-cand-54450 (may not work)