Pecan Bran Pancakes

These are thicker than normal pancakes and are more filling in my opinion. They are very good when served with a syrup made from apple juice/cider that has been reduced by at least half.

• Ready In: 40 mins
• Serves: 4
• Yields: 12 pancakes

Ingredients

• 2⁄3 cup all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1  cup  wheat bran
• 2  eggs
• 1 1⁄2 cups yogurt
• 2  tablespoons honey
• 1⁄4 cup pecans, chopped
• 2  teaspoons canola oil

Directions

1. Sift flour, baking soda, and cinnamon together.
2. Stir the bran into the mixture.
3. Seperately, beat the eggs.
4. Mix the yogurt and honey into the eggs.
5. Combine the wet and dry, stir just to the point where the dry is moistened.
6. Mix in the pecans, avoid excessive mixing.
7. Over medium heat, heat a 1/2 teaspoon of the oil.
8. Spoon batter into pan forming 3 inch pancakes.
9. Cook for 3-4 minutes until browned, flip.
10. Cook on the opposite side until browned on both sides.
11. Remove and add more oil to cook remaining pancakes.