Multi Grain Peach Pecan Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 149.3 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Multi Grain Peach Pecan Pancakes calories by ingredient
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Introduction

I love wheat, Oat, or whole grain pancakes for breakfast. I had some peaches that needed to be used right away so I came up with this recipe. My husband loved these and asked me to document how I made them so I could do so again. I made these with fresh peaches but frozen could be used as well. I made a fresh peach topping to go over the pancakes and drizzled a little maple syrup over the top, I love wheat, Oat, or whole grain pancakes for breakfast. I had some peaches that needed to be used right away so I came up with this recipe. My husband loved these and asked me to document how I made them so I could do so again. I made these with fresh peaches but frozen could be used as well. I made a fresh peach topping to go over the pancakes and drizzled a little maple syrup over the top,
Number of Servings: 10

Ingredients

    3/4 C Whole Wheat Flour
    1/2 C Oat Bran
    1/2 C Old Fashioned Quaker Oatmeal (rolled oats)
    2 TBSP Flax Seed Meal (ground flax)
    1.5 Tsp Baking Powder
    1/2 Tsp Baking Soda
    2 TBSP Raw Turbinado Sugar
    Cinnamon, ground, 1 tsp
    EnerG Egg Replacer (1 egg equivalent)
    3/4 C Soy Milk
    3/4 C Silk Soy Yogurt Plain
    2 Tsp Vanilla Extract
    4 Tsp unsweetened applesauce
    1 Medium Fresh Peach, peeled and diced very small
    1/3 C Chopped Pecans

Directions

Combine all dry ingredients in a large bowl.

Combine all wet ingredients, except peaches, in a separate bowl, including the EnerG egg replacer. (I mix the egg replacer before adding to the wet ingredients)

Stir wet mixture into the dry ingredients until mixed. Fold in peaches and pecans.

Scoop 1/4 batter onto griddle that is already hot and sprayed with non-stick spray. Cook about 3-4 minutes then flip to other side and cook another 3-4 minutes or until pancakes are done. Pancakes should be moist and should be a little fluffy. These are multi grain so they are not "light" in texture.

Before mixing pancakes, you can prepare the peach topping by slicing 2 peaches, putting in a pan with 1/3 C sugar or substitute, 1/2 C water, 1.5 Tsp vanilla, and 1 scant tsp cinnamon. Put over medium heat and let cook until peaches are soft and the fluid in thickened.

Top pancakes with peach topping a serve with a drizzle of maple syrup.

These are not super sweet but very nutritious, delicious, and vegan.

Serving Size: Using 1/4 Cup measure per pancake, makes 10 pancakes. Nutritional value is calculated per pancake.

Number of Servings: 10

Recipe submitted by SparkPeople user LAMERMAN.

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