Yesterday morning I woke up to 35 degree temperatures and an empty house. So instead of bringing out the usual box of Raisin Bran, I decided to make a decadent breakfast for me, myself and I. I refrained from eating them all, however it was a struggle <I ate 4>. You’ll know what I mean when you make these Apple Pecan Pancakes for yourself.
The beauty of these pancakes are you can freeze them and reheat another day. I do that all of the time. I spend an hour in the kitchen and have pancakes for weeks!
Let me show you how to make these scrumptious Apple Pecan Pancakes.
NOTE: For those of you who are used to reading my blog posts, I have decided to change my style from step-by-step pictures to just a few pictures. I needed to do this to save time to allow me to continue to blog. I’m hoping you still get some useful tips and guidance as you try out my recipes. Please comment below if desired.
If you need a few more visuals/instructions for recipes, just CLICK HERE for step by step instructions with pictures in my recipe blog post.
Enjoy the comfort of food!
Apple Pecan Pancakes
Delightful Autumn flavor...packed into these fluffy pancakes. If you like apples, pancakes and pecans you will fall in love with this breakfast! Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-apple-pecan-pancakes
- 2 cups white wheat flour (or all-purpose flour)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I used kosher salt)
- 2 teaspoons apple pie spice mix (or 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp ginger and 1/4 tsp nutmeg)
- 2 Large eggs
- 1 1/4 cup plain Greek yogurt (I used non-fat)
- 1 1/4 cup milk (I used non-fat)
- 2 cups shredded apples (I left the peel on, but you can peel them if you like)
- 1/2 cup finely chopped pecans
Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-apple-pecan-pancakes
||In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices. Whisk dry ingredients together until there are no lumps. Set aside. |
||In a separate bowl whisk the eggs, yogurt and milk until blended and no yogurt lumps are present. |
||Add the wet ingredients to dry mixture and fold until moistened. There could be some lumps and that's ok. |
||Stir in the shredded apples and chopped pecans. |
||Preheat lightly greased pan to medium heat. Pour batter using a ¼ cup measuring cup onto griddle. Cook until bubbles on top begin to pop and bottoms turn a golden brown. Flip pancakes and continue to cook until second side is golden brown. |
||Serve with butter and maple syrup. |