I finally had some time Sunday morning to do a little cooking. It's been a while since I've had these pancakes, because its been a while since I had a lazy Sunday morning. I used to make these a lot. They are wonderfully wholesome, sweet and nutty, and yes, hearty like the name says. Two small pancakes are really satisfying and they need very little accoutrement to make them enjoyable. Just a tiny bit of maple syrup or a teaspoonful of jam. I reheat the leftovers in the toaster and enjoy them for breakfast throughout my workweek.
Origin: Adapted from CookingLight Magazine
Notes: You can add raisins or some chopped fruit to the pancake batter (add at the same time as the walnuts). Feel free to switch up the nuts if walnuts aren't your thing.
1 cup whole wheat flour
1/4 cup all purpose flour
1/3 cup uncooked farina (Cream of Wheat)
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk or unsweetened almond milk
1 teaspoon pure vanilla extract
1/4 cup applesauce
1 egg, lightly beaten
coconut oil or butter for frying
1/2 cup walnuts, coarsely chopped
maple syrup or jam for serving
Lightly spoon the flours into measuring cups and level with a knife. Whisk together flours, farina, sugar, baking soda, baking powder and salt in a large bowl. In a separate bowl, whisk together milk, vanilla, applesauce, and egg until well blended. Add milk mixture to flour mixture, stir until well combined. Let batter stand 5 minutes.
Heat a nonstick pan over medium heat. Melt a small amount of coconut oil, enough to coat the pan, and pour spoonfuls of batter into hot pan (about 2-3 tablespoons each). Sprinkle each pancake with 1-2 teaspoons walnuts. Cook for 1-2 minutes or until the tops are covered with bubbles and the edges look browned. Carefully turn pancakes over, and cook 1-2 minutes more, or until bottoms are lightly browned. Repeat procedure with remaining batter and walnuts.
Makes about 15 small pancakes. Serve with syrup or jam.
|walnut studded underbelly|
|extras waiting to be toasted|