Whole-Wheat Pancakes with Nutty Topping

Name: Whole-Wheat Pancakes with Nutty Topping
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 1 medium apple, such as Golden Delicious, cored and diced (about 2 cups); 2 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters 1 percent lowfat buttermilk; 2 larges eggs; 177 milliliters all-purpose flour; 2 teaspoons honey; 177 milliliters lowfat milk; 59 milliliters real maple syrup, plus more for serving; 59 milliliters hulled (green) pumpkin seeds; 0 teaspoons salt; 1 pinch Pinch salt; 1 Tbsp sesame seeds (preferably unhulled); 59 milliliters sunflower seeds; 59 milliliters toasted wheat germ; 177 milliliters whole-wheat flour

Whole-Wheat Pancakes with Nutty Topping is a vegetarian recipe with 4 servings. One serving contains 503 calories, 19g of protein, and 18g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a morn meal. If you have almonds, pumpkin seeds, lowfat milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 24 minutes.

Instructions

Watch how to make this recipe.

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute.

Ingredients you will need

Pumpkin Seeds

Almonds

Toast

Equipment you will use

Frying Pan

Add the sunflower seeds and cook, stirring, for 1 minute more.

Ingredients you will need

Sunflower Seeds

Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more.

Ingredients you will need

Sesame Seeds

Seeds

Equipment you will use

Frying Pan

Transfer the toasted nuts and seeds to a medium sized bowl.

Ingredients you will need

Seeds

Nuts

Equipment you will use

Bowl

Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.

Ingredients you will need

Wheat Germ

Syrup

Salt

Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

Ingredients you will need

Apple

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Ingredients you will need

Baking Soda

Buttermilk

Honey

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.

Ingredients you will need

Cooking Spray

Apple

Equipment you will use

Frying Pan

Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping.

Equipment you will use

Oven