Whole grain pancakes with apple and nuts in maple glaze

Votes: 1

How to Make - Whole Wheat Apple and Walnut Pancakes with Maple Glaze

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 494, total fat 17 G., saturated fats 3 G., proteins 20 G., carbohydrates 69 G., fiber 7 G., cholesterol 98 mg, sodium 610 mg, sugar 1 G.

Delicious and healthy pancakes are perfect for a late Sunday breakfast. Made with a blend of all-purpose and whole-wheat flours and sweetened with apple and honey, these pancakes are fluffy, moist, and delicious. The whole-wheat flour adds a subtle nutty flavor, which is perfectly complemented by a maple-syrup-drenched nut and seed topping. This nutritious breakfast will keep you energized for hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Topping

1/4 cup sliced almonds
1/4 cup shelled (green) pumpkin seeds
1/4 cup sunflower seeds
1 tbsp sesame seeds
1/4 cup toasted wheat germ
1/4 cup natural maple syrup + extra for serving
A pinch of salt

Pancakes

1 medium apple, such as Golden Delicious, diced (about 2 cups)
3/4 cup whole wheat flour
3/4 cup premium flour
2 tsp baking powder
0.5 tsp of soda
1/4 teaspoon salt
2 large eggs
1 cup of yogurt or kefir 2.5%
3/4 tbsp. low-fat milk
2 teaspoons of honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: whole grain flour, eggs, sour milk, kefir, milk, maple syrup, honey, pumpkin seed, wheat germ, sesame, almond

Cooking the dish according to the recipe:

Maple topping with nuts and seeds:

In a large skillet over medium-high heat, toast the almonds and pumpkin seeds, stirring, for about 1 minute. Add the sunflower seeds and toast, stirring, for another 1 minute. Add the sesame seeds to the skillet. Cover and cook, shaking the skillet, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium bowl. Stir in the wheat germ. Add maple syrup and a pinch of salt and set aside.
Pancakes with apple:

Place the apple in a microwave-safe bowl, cover tightly with plastic wrap, and microwave on high power until soft, about 2 minutes. Set aside.

In a large bowl, combine the flour, baking powder, baking soda, and salt. In a small bowl, combine the eggs, sour milk, 0.5 cups of milk, and honey. Gradually stir the egg mixture into the flour mixture and knead until smooth. If the dough seems too thick, add a little more milk.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Spoon about 1/4 cup batter onto each pancake and top each with 1 tablespoon of cooked apple. Cook until the tops of the pancakes are bubbly and the edges look cooked through, about 2 minutes.
Flip and cook until golden brown, another 1–2 minutes. Serve immediately, or transfer the finished pancakes to an ovenproof dish and keep warm in a preheated oven at 220°F (100°C) while you cook the next batch.
To serve, place 3 pancakes on a plate and top each with 1/4 cup of maple seeded topping. Serve drizzled with maple syrup.