Spiced Whole Wheat Pancakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Perfect for crisp, cool fall mornings. Ingredients:
2 cups whole wheat flour |
1 tablespoon baking powder |
1 teaspoon ground coriander |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
3 large eggs |
2 cups milk |
1/4 cup vegetable oil |
3 tablespoons honey |
1/4 cup chopped walnuts or 1/4 cup pecans |
1/2 cup honey |
1/4-1/2 teaspoon ground cinnamon |
1 tablespoon butter |
Directions:
1. To make Honey-Cinnamon Topping: Place a small saucepan on low heat; add honey and cinnamon; stir for 1 minute.
2. Add in butter and stir until melted; keep warm.
3. To make pancakes: In a big mixing bowl, combine flour, baking powder, spices, and salt; set aside.
4. In another bowl, whisk the eggs, milk, oil, and honey together; add to the dry ingredients and mix well.
5. Fold in nuts.
6. Heat a nonstick griddle or skillet over medium-high heat.
7. Lightly brush with vegetable oil.
8. Pour 1/4 cup batter onto griddle for each pancake.
9. Cook until bubbles form on the surface; flip pancake over and cook until the other side is golden.
10. Serve warm pancakes with Honey-Cinnamon Topping.
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