Spiced Whole Wheat Pancakes
Perfect for crisp, cool fall mornings.
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READY IN: 50mins
YIELD: 20 pancakes, approximately
UNITS: US
INGREDIENTS
Nutrition- 2cups whole wheat flour
- 1tablespoon baking powder
- 1teaspoon ground coriander
- 1teaspoon ground cinnamon
- 1⁄4teaspoon ground nutmeg
- 1⁄2teaspoon salt
- 3large eggs
- 2cups milk
- 1⁄4cup vegetable oil
- 3tablespoons honey
Honey-Cinnamon Topping
- 1⁄2cup honey
- 1⁄4 - 1⁄2teaspoon ground cinnamon
- 1tablespoon butter
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DIRECTIONS
- To make Honey-Cinnamon Topping: Place a small saucepan on low heat; add honey and cinnamon; stir for 1 minute.
- Add in butter and stir until melted; keep warm.
- To make pancakes: In a big mixing bowl, combine flour, baking powder, spices, and salt; set aside.
- In another bowl, whisk the eggs, milk, oil, and honey together; add to the dry ingredients and mix well.
- Fold in nuts.
- Heat a nonstick griddle or skillet over medium-high heat.
- Lightly brush with vegetable oil.
- Pour 1/4 cup batter onto griddle for each pancake.
- Cook until bubbles form on the surface; flip pancake over and cook until the other side is golden.
- Serve warm pancakes with Honey-Cinnamon Topping.
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