Walnut Whole-Wheat Pancakes
- Yield 12 to 14 servings
- Prep 10 mins
- Cook 15 mins
- 1 cup whole-wheat flour
- 2/3 cup finely chopped California walnuts
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 -- eggs
- 1 cup plus 2 tablespoons milk (and additional milk if needed)
- 2 tablespoons unsweetened applesauce
- 1 tablespoon maple syrup
- -- vegetable oil (for cooking the pancakes)
- 1-1/4 cup plain nonfat yogurt (without stabilizers)
- 1/2 cup cooked, mashed pumpkin or canned pumpkin
- 1/3 cup apple cider
- 1-4 tablespoon maple syrup (depending on how sweet you want the sauce)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- To prepare pancakes, combine the flour and 1/3 cup of the walnuts in a food processor and pulse until the walnuts are finely ground. Pour into a mixing bowl and add the baking powder, baking soda and salt. Stir with a whisk to combine the dry ingredients.
- In a separate bowl, combine the eggs and milk and beat until blended. Add the applesauce and maple syrup and stir until smooth. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are moistened.
- Wipe the surface of a nonstick skillet with oil and place over medium-high heat. When the skillet is hot, spoon the batter onto it, using about 3 tablespoons of batter for each pancake—a 12-inch skillet will hold four pancakes. (If the batter seems too thick, add another 1 to 2 tablespoons of milk.) Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts. Cook until the pancakes look dry around the edges and bubbles break on the surface, about 2 minutes. Turn and cook about 1 minutes more on the other side. Serve the pancakes hot, with Pumpkin Yogurt Sauce.
- To prepare sauce, combine all the ingredients in a saucepan and whisk until smooth. Before serving, stir over low heat to warm gently—don’t let it boil.
Recipe courtesy of the Chef Jim Coleman.