Breakfast
Whole Wheat Apple Pancakes with Nutty Topping
Let me introduce you to one of my very favorite healthy pancake recipes- Whole Wheat Apple Pancakes with Nutty Topping
- Serves 6
This nutty topping is seriously addictive. A combination of pumpkin seeds, sunflower seeds, sesame seeds (Maybe it should be called Seedy Topping? But that sounds a little unsavory and scandalous doesn’t it?), almonds, and toasted wheat germ. All of which is bound together by a healthy dose of maple syrup.
The nutty seedy crunch is a wonderful contrast to the soft pancakes and leaves you thinking, Why don’t I always top my pancakes with nuts and seeds? Make a double batch of this nutty topping and try some on your oatmeal or yogurt. Delicious and nutritious!
The batter will keep in the fridge for 2 days so you can have a nice, leisurely Sunday breakfast and then whip up a quick batch on Monday morning. Pancakes are always a great way to get the week started, especially if they are healthy pancakes.
Recipe Source: slightly adapted from Ellie Krieger’s So Easy: Luscious, Healthy Recipes for Every Meal of the Week
Disclosure: Hebeli is an amazon.com affiliate.
Recipe
Whole Wheat Apple Pancakes with Nutty Topping
A healthy apple pancakes recipe with a fabulous topping full of nuts and seeds.
- Serves 6
Ingredients
- 1 medium apple, (Such as Golden Delicious, about 2 cups, cored and diced)
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- pinch of nutmeg
- 1 cup low-fat buttermilk ((1%))
- 3/4 cup skim milk
- 2 large eggs
- 1 tablespoon honey
- maple syrup for serving
Nutty Topping
- 1/4 cup hulled pumpkin seeds, (green)
- 1/4 cup sliced almonds
- 1/4 cup shelled sunflower seeds
- 1 tablespoon sesame seeds
- 1/4 cup toasted wheat germ
- 1/4 cup pure maple syrup
- pinch of salt
Instructions
- 1
Place diced apple in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH for 60-90 seconds to soften.
- 2
In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
- 3
In a small bowl, whisk together buttermilk, milk, eggs, and honey.
- 4
Add wet ingredients into dry, stirring just until combined.
- 5
Heat a large nonstick griddle or skillet over medium heat.
- 6
Spoon 1/4 cup batter onto griddle per pancake, and sprinkle 1 heaping tablespoon of apple on top. Drizzle a little more batter on top to cover the apple.
- 7
Flip pancakes when they are covered with bubbles and cooked around the edges.
- 8
Cook another 1 to 2 minutes, until pancakes are cooked through.
- 9
To make Nutty Topping, toast pumpkin seeds and almonds in a skillet over medium-high heat for 1 minute, stirring frequently.
- 10
Add sunflower seeds and cook 1 more minute.
- 11
Add sesame seeds and cook, stirring continuously until seeds are toasted.
- 12
Place mixture in a medium bowl, add wheat germ, and stir in maple syrup and salt.
- 13
Serve with pancakes.
Notes
There's quite a bit of maple syrup in the Nutty Topping, but you will probably still want to drizzle a little maple syrup on your pancakes. The calorie count includes 1 additional tablespoon of maple syrup. The calorie count is based on 1/6 of the recipe. Nutty Topping will keep for a week in an airtight container.
Nutrition
- Calories400 kcal
- Protein15 g
- Fat11 g
- Fiber5 g
