Honey-Pecan Pancakes
Ingredients
- 3 Tbsp chopped pecans
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 Tbsp granulated sugar
- 1½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 cups 1% low-fat buttermilk
- 2 large egg yolks
- 2 Tbsp vegetable oil
- 3 large egg whites
- 6 Tbsp honey
Instructions
- Toast pecans in a dry skillet over medium-high heat until golden.
- Whisk together both flours, sugar, baking soda, baking powder, and salt in a large bowl.
- Whisk together buttermilk and egg yolks; gradually whisk buttermilk mixture into flour mixture just until dry ingredients are moistened (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.
- Beat egg whites at high speed with an electric mixer until medium peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites.
- Heat a nonstick griddle or large nonstick skillet coated with cooking spray over medium heat.
- Pour about 3 Tbsp batter per pancake onto hot skillet. Cook 3 minutes or until tops are covered with bubbles; turn and cook other sides. Sprinkle each serving with pecans, and drizzle with honey.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
300
|
300
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 10 | 10 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 542 | 542 |
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