Go Back
Print

Pecan Pancakes

Course Breakfast
Calories 155 kcal

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

  1. In a large bowl, stir together the white flour, whole wheat flour, baking powder, baking soda, and salt.

  2. In a medium bowl whisk the eggs. Then whisk in the maple syrup, buttermilk, coconut oil, and vanilla.

  3. Whisk the egg mixture into the flour mixture and then fold in the pecans and dried cranberries.

  4. 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.

  5. You can freeze your leftover pancakes for up to 2 months.