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