Ingredients for Maple Pecan Almond Raisin Pancakes
- Whole Wheat Flour
- ½ cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup maple syrup
- 1 cup buttermilk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup raisins
- Butter
- 1½ cups all-purpose flour
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How to Make Maple Pecan Almond Raisin Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate medium bowl, whisk together 1 large egg, ½ cup maple syrup, 1 cup buttermilk, 2 tablespoons canola oil, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Fold in ½ cup chopped pecans and ½ cup raisins.
- Let the batter rest for 10 minutes.
- Heat a lightly oiled griddle or large skillet over medium-high heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with extra pecans, fresh raspberries (optional), and a drizzle of maple syrup.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
103g
Fat
13g
Carbs
18g
