Fluffy Whole Wheat Pancakes with Cinnamon Apple Compote
Ingredients
The pancakes
-
1½
cup
white whole wheat flour
-
1
tablespoon
baking powder
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
⅓
cup
finely chopped pecans
-
1
large
egg
-
1¼
cup
2% milk
-
1½
tablespoons
raw honey
-
2
tablespoons
melted butter
The apple compote
-
2
medium
apples (peeled and thinly sliced)
-
2
tablespoons
unsalted butter
-
2
tablespoons
raw honey
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
1
pinch
salt
Instructions
- Heat a medium skillet over medium-high heat, add butter and apples, and stir until the butter melts.
- Add honey, cinnamon, nutmeg, and a pinch of salt, then sauté the apples until tender, about 4-5 minutes, and set aside.
- In a bowl, combine the dry ingredients: flour, baking powder, cinnamon, salt, and pecans.
- Add the wet ingredients: egg, milk, honey, and melted butter, and mix until just combined.
- Heat a large skillet over medium-high heat and spray with cooking spray.
- Pour ½ cup of batter onto the skillet for each pancake and cook for 2-3 minutes on each side until slightly browned.
- Repeat until all the batter is used.
- Serve the pancakes topped with the cinnamon apple compote and drizzle with honey or maple syrup.
Nutrition Facts (estimated)
Servings
6-8 pancakes
Calories
468
Total fat
22g
Total carbohydrates
59g
Total protein
11g
Sodium
819mg
Cholesterol
90mg
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