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Walnut Whole Wheat Pancakes


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Walnut Whole Wheat Pancakes


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Walnut Whole Wheat Pancakes


  • Prep Time : 15 min
  • Ready Time : 15 min





    • 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)Sauce
    • 1 1/4 cups plain nonfat yogurt (without stabilizers)
    • 1/2 cup cooked, mashed pumpkin or canned pumpkin
    • 1/3 cup apple cider
    • 1 - 4 tablespoons maple syrup (depending on how sweet you want the sauce)
    • 2 teaspoons pumpkin pie spice
    • 1/4 teaspoon salt


    1 Combine the flour and 1/3 cup of the walnuts in a food processor and pulse until the walnuts are finely ground.
    2 Pour into a mixing bowl and add the baking powder, baking soda and salt. Stir with a whisk to combine the dry ingredients.
    3 In a separate bowl, combine the eggs and milk and beat until blended.
    4 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.
    5 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.
    6 (If the batter seems too thick, add another 1 – 2 tablespoons of milk.) Sprinkle each pancake with about 1 teaspoon of the remaining chopped walnuts.
    7 Cook until the pancakes look dry around the edges and bubbles break on the surface, about 2 minutes.
    8 Turn and cook about 1 minute more on the other side. Serve the pancakes hot, with Pumpkin Yogurt Sauce (Directions Below)
    9 Combine all the ingredients for the sauce in a saucepan and whisk until smooth. Before serving, stir over low heat to warm gently–don’t let it boil.

    Source: Chef Jim Coleman and California


    Servings Per Recipe: 12-14

    Amount Per Serving

    • Calories: 110
    • Total Fat: 4.5g
    • Cholesterol: 25mg
    • Sodium: 210mg
    • Total Carbs: 15g
    •     Dietary Fiber: 2g
    • Protein: 5g

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    One Response to Walnut Whole Wheat Pancakes

    1. I was totally craving pancakes after Pesach, I finally made some last night. These look great (and healthy).

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