I was an early fan of Martha Stewart and her various projects; I flatter myself to think I got in on the ground floor, back when her haircut was more housewife than inside trader. Many years ago, however, we parted ways. There was just too much Martha everywhere. More importantly, I found her recipes to have a poor effort-to-taste ratio and then there was the heavy emphasis on animal products (how could she not when she names her paint colors after the hues of her chickens’ eggs?). Having said all that, I retain a residual fondness for Martha. Her energy, ambition, success, creativity and houses are awe-inspiring. Recently I ran across a pancake recipe in an issue of MSL magazine – I believe the originals debuted at her birthday bash held at her Skylands estate – and made a mental note to make them. It was the inclusion of nectarines that got me. They are the taste of summer and my absolute favorite fruit.
The batter is my standard whole wheat one with the addition of a little spice. A super simple syrup goes very well with these nutty, fruity, fluffy cakes.
Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup
Rise and shine! Sweet fresh nectarines grace fluffy whole wheat pancakes. Drizzle these with warm coconut maple syrup.
- 1 3/4 cups whole wheat pastry flour
- dash powdered stevia, optional
- 2 Tbsp. wheat germ
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. cardamom powder
- dash sea salt
- 1 1/2 cups “buttermilk” (add a couple of teaspoons of vinegar to non-dairy milk, whisk and set aside)
- 2 Tbsp. flaxseed meal + 6 Tbsp. water (whisk together until frothy, then set aside to thicken)
- 1/4 tsp. vanilla extract
- 1–2 thinly sliced nectarines (use fruit that is slightly firm, not too ripe)
- 1/4 cup real maple syrup
- 1/2–1 tsp. coconut oil
- toasted, chopped pecans, for sprinkling on top of the ‘cakes
Make the syrup
- In a small saucepan, gently warm the maple syrup and coconut oil. Keep warm until ready to serve.
Make the pancakes
- In a large bowl, whisk together the whole wheat pastry flour, stevia, wheat germ, cardamom, baking powder, baking soda and salt.
- In a small bowl, combine the “buttermilk,” flaxseed meal mixture and vanilla extract. Stir into the dry mixture and whisk just until everything is moistened and there are no large lumps. Let sit for about 15 minutes while you heat up the griddle and pop your plates in a 200F oven to warm.
- Meanwhile, thinly slice the nectarines. Set aside.
- Drop batter by big spoonfuls onto a hot, lightly oiled griddle or pan. Gently press slices of nectarine onto the tops of the ‘cakes. Wait for the batter to start to bubble before turning. When flipping the pancakes, lightly spritz the griddle with oil again otherwise the fruit will stick as it caramelizes.
- Keep cooked pancakes warm in the oven until ready to serve.
- A little orange juice or orange zest would be a wonderful addition to the batter. These are also delicious using fresh figs.
- Serving Size: 4
- Calories: 395
- Sugar: 21
- Sodium: 772
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 75
- Protein: 11
- Cholesterol: 7
AND she’s back!!! Worshipping those pancakes. Oh man I need figs and nectarines…..
Nectarines are the best. I got some at Whole Foods (the white kind) and wow, those puppies are amazing!! Juice off-of-the-chin kind of amazing. BTW, your pit paste WORKS, girl!
Radical. And don’t even get me started on figs. I ate that whole container I gave you part of in ONE day.
Yay for pit paste! I worship the stuff! Glad you do too! I’m gonna start a cheapskate series. Gotta get my budget under control.
Oh I just love using coconut oil as a pancake topping! It would go so well with the nectarines in these pancakes 🙂
I’ve never tried coconut oil on pancakes… am I missing out on something HUGE??
Barb…I never tried it either…and YES, it’s HUGE! Make pancakes tonight – don’t delay ;-)!
These pancakes are so thick and full of gorgeous ingredients my friend 😀
Choc Chip Uru
I agree with you on the effort-to-taste ratio of Martha’s recipes. But Ina Garten delivers!
These pancakes look wonderful and hearty enough for any time of day. 😉
Oh, Ina is wonderful! I want her house and garden, dang it!!
You keep up with those creative recipes and fabulous photos, Annie, and who knows…? 😉
“…back when her haircut was more housewife than inside trader” – you’re hilarious.
These look delicious, as always. Love the slices baked in – so pretty.
Hehe, love Martha. I was also thinking that one could puree the nectarines and stir into the batter, but you’re right, the slices look pretty.
This is a brilliant idea and I’m glad you were able to veganize it. Btw, where can I get vegan “buttermilk”? or do you have a recipe for it? Thanks!
Hi Richgail – eazy-peazy! For each cup of non-dairy milk, add about 1 tbsp. apple cider vinegar or lemon juice. Stir and let sit for 10-15 minutes. It gets all nice and curdlely ;-).
Sounds so amazing! Damn you, gluten! Why do you have to be bad for me?
I must admit, I do like MS’ cupcake cookbook, although I’ve altered several to suit my liking. Years ago, after she just started out, I saw a spoof magazine that I wish I’d bought: It had Martha on the cover walking on water and holding a lamb. Coverline: Make your own condoms for Valentine’s Day! I nearly peed myself laughing!
I remember that one, Jennifer! They had a great look-alike. Martha is so spoofable, but I do really admire her quite a lot.
I’m so sorry about the gluten mess. Certainly makes eating challenging! Happily you are one creative chick!
What a wonderful idea, sticking nectarines or figs in pancakes and dowsing with maple syrup. Very tasty, very summery and utterly satisfying! Your photos are gorgeous.
Thanks, Lorna. This time of year hard not to want to put fruit into everything!
True – and why not! 🙂
These look so fantastic! I can just imagine how the nectarine slices caramelize a bit when you cook them. I kind of want to combine the nectarine pancakes with the fig pancakes to make one awesome super-fruity pancake. Love these, Annie. Love.
Are there even words!?!?!? These are gorgeous! I never would’ve thought to add figs (one of my FAVORITE fruits) to pancakes, but as soon as some show up at the far mar, I’m going in for the kill!
It’s fig time, baby!
Yay, you’re back! Mmm, I love nectarines, they’re my favorite 🙂
Will definitely try these one, I love thick pancakes yum!
Figs, nectarines, coconut, AND pancakes – my favorite unrefined vegan is back. And now my weekly vegan nights will be stress-free … because I can always have pancakes for dinner 🙂
🙂 big smiles
These pancakes look amazing Annie… And curiously nectarines are also my favorite fruits!
Waw! fantastic & appetizing looking nectarine pancakes, my friend! 🙂 That added syrup adds a whole dimension to this wonderful brunch! 😉 Yumm!
I followed you here from the Soulsby’s blog. I was hoping to find something worthwhile based on your blog name and so I did! We have gone from pretty much a s.a.d. to almost completely vegan in the past 5 months (no small change for a family of 12!) and I am always on the lookout for good vegan recipes to replace some of our old favourites – one of which is pancakes. This recipe looks great, and I look forward to trying it out for breakfast tomorrow. Thank you!
12!! Wow! Awesome for you all! Glad you found me and hope you enjoy the recipes. Keep me posted on how things are going with you and eating plant-based.
Hello again. Thanks for your response. I was wondering if you were interested in helping me find some specific information regarding vegan pregnancies. Time is of the essence so there is not a lot of time to go blog searching to find authoritative advice. If you are so willing, you could contact me at email@example.com. Thanks so much if you are able to help, and if not, that’s okay too – I will just thank you again for your awesome blog. Cheers!
Pingback: Blogging and Friendship | Vedged Out
Pingback: Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free | anunrefinedvegan
You are the queen of coming up with amazing pancake flavor combos! 🙂
🙂 just a little obsessed!