Talk about tasty! So these things are not quite “primal” since they do contain some added sugar and flour but with a few modifications these sweet succulent pancakes will curb any pancake craving! Actually, I don’t often have pancakes but every once in awhile it’s nice to indulge. I pulled this recipe out of my “Better Holmes – New Cook Book” and modified it to fit more into my nutritional needs. Keep in mind that any ingredients with an asterisk “*” have approximated measurements.
Nutty Pecan, Cinnamon, & Brown Sugar Pancakes
- 2/3 C Ground Pecan Meal
- 1/3 C Unbleached Flour
- 2 Teaspoons Baking Powder
- *1 1/2 Tablespoons Dark Brown Sugar
- *Dash salt (maybe 1/8 teaspoon)
- *1/2 Teaspoon Cinnamon
Whisk all dry ingredients together and add…
- 2 Eggs Beaten
- 2 Tablespoons oil (I used organic butter)
- *1/2 C Unsweetened Vanilla Almond Milk
Pre heat a pan set around Medium-Low. This will of course vary based on your stove top so you may need to adjust the temperature as needed. Blend the dry ingredients together first ( I use a whisk to get it all mixed together). Then add the wet ingredients and stir with a spatula until the ingredients are mixed well but some chunks are still visible. Basically, just fold everything together and that’s that.
The batter should be runny but not water like. It should have a thick texture but also should pour out and spread evenly on the pan. This recipe tends to make 3 large sized pancakes as pictured above. Though, you can make bigger or smaller sizes depending on your liking.
If you like this recipe feel free to use the options below to share with your friends! Let me know what you think and/or any modifications you make within the comments below… Enjoy!
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