Christmas is days away and a number of people have asked me for the pecan pancakes recipe again. So here it is, just in time for the holidays. If you double of triple the pancake mix and make it ahead of time, store it dry in a glass mason jar. If tightly covered, it will stay fresh for six months. The great thing about this recipe, besides being easy, is it feeds a crowd!
Pecan Pancakes
Ingredients
- 1 cup whole wheat flour
- ½ cup white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 Tablespoon pure maple syrup
- 1½ cups buttermilk
- 2 Tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- ½ cup chopped pecans
- ½ cup dried cranberries
- Butter oil as needed for cooking
Instructions
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In a large bowl, stir together the white flour, whole wheat flour, baking powder, baking soda, and salt.
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In a medium bowl whisk the eggs. Then whisk in the maple syrup, buttermilk, coconut oil, and vanilla.
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Whisk the egg mixture into the flour mixture and then fold in the pecans and dried cranberries.
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Heat a griddle to medium-high heat. Spray with coconut oil and ladle a 1/4 cup of batter per pancake onto the griddle. When they begin to bubble, flip them over and cook for another minute or until golden brown. Serve immediately.
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You can freeze your leftover pancakes for up to 2 months.
