Maple Pecan Almond Raisin Pancakes
- 12 cup whole wheat flour
- 12 cup almond flour (Use roasted almond and blend well to make almond flour)
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 1 pinch salt
- 1 egg
- 3 teaspoons maple syrup
- 34 cup buttermilk (mix 3/4 cup of milk and 1 teaspoon of lemon juice and let sit a few minutes to make buttermilk)
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 14 cup chopped pecans
- 13 cup dried raisins
- butter (for cooking) or oil, as needed (for cooking)
- 1.
- Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.
- 2.
- In a medium bowl, whisk one egg.
- Whisk in the maple syrup, buttermilk, canola oil and vanilla.
- Quickly whisk in the flour mix.
- Fold in the pecans and the raisins.
- Do not overwork the batter.
- Let sit for about 10 minutes until batter firms.
- 3.
- Heat griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
- Brush with butter or oil.
- Measure one half cup of batter and pour into hot pan and let cook until bubbles appear.
- Flip pancake and cook until brown.
- Serve stack of pancakes with pecans, raspberries and a drizzle of maple syrup.
- Makes five pancakes.
- Delicious!
whole wheat flour, almond flour, baking powder, baking soda, salt, egg, maple syrup, buttermilk, canola oil, vanilla, pecans, raisins, butter
Taken from www.food.com/recipe/maple-pecan-almond-raisin-pancakes-489510 (may not work)