We eat pancakes probably more often for dinner than breakfast. We also like to top our pancakes with all kinds of yummy things. Usually it's peanut butter and maple syrup. So when I realized we were out of syrup, I was planning on making my own and then remembered we had a pile of fresh nectarines I had just brought home from Sprouts (love that grocery store!).
So we got a little more healthy with our pancakes for the day. Make up a batch of homemade pancake batter, chop up some fresh nectarines and voila, dinner is served!
My Wheat Pancake recipe:
This is very much NOT gluten free, in case you weren't sure – but it sure is delicious.
Ingredients:
- 1 cup whole wheat flour
- 1 tablespoon honey
- 1/4 cup applesauce
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 teaspoons coconut oil
How to make wheat pancakes:
Combine all dry ingredients in one bowl. Combine all wet ingredients (except the coconut oil) in another bowl. Combine all ingredients together. Melt some of the coconut oil on the hot griddle. Using coconut oil instead of cooking spray – the coconut oil will add a little extra sweetness. Using a measuring cup or ladle, pour a small amount of batter on the griddle, cut until batter bubbles. Then flip and complete cooking, about a minute.
Tip: make sure the nectarines are ripe and juicy. If you would like to add a little extra sweetness, sprinkle with powered sugar.
