Harvest Grain and Nut Pancakes

Why You’ll Love This Recipe

• Nutritious and Filling: Made with whole grains and nuts, providing fiber, protein, and healthy fats.

• Flavorful: Warm spices like cinnamon and nutmeg enhance the taste.

• Textured: Crunchy nuts and grains add a satisfying bite.

• Perfect for Fall: Great comfort food that pairs well with maple syrup and fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup whole wheat flour

• 1/2 cup rolled oats

• 1/4 cup chopped walnuts or pecans

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 cup milk (dairy or plant-based)

• 1 large egg

• 2 tablespoons maple syrup or honey

• 1 teaspoon vanilla extract

• 2 tablespoons melted coconut oil or butter

Directions

1. Mix Dry Ingredients: In a large bowl, combine whole wheat flour, oats, nuts, baking powder, cinnamon, nutmeg, and salt.

2. Combine Wet Ingredients: In another bowl, whisk together milk, egg, maple syrup, vanilla extract, and melted coconut oil.

3. Make Batter: Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

4. Preheat Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease.

5. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.

6. Serve: Serve warm with maple syrup, fresh fruit, or yogurt.

Servings and Timing

• Servings: 8 pancakes

• Preparation Time: 10 minutes

• Cooking Time: 15 minutes

• Total Time: 25 minutes

Variations

• Fruit Add-In: Fold in blueberries, chopped apples, or mashed bananas.

• Gluten-Free: Use gluten-free flour and oats.

• Vegan: Substitute egg with flax egg and use plant-based milk.

• Spiced Up: Add ginger or cloves for extra warmth.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze cooked pancakes in a single layer; reheat in a toaster or oven.

• Reheating: Warm in a toaster, oven, or microwave until heated through.

FAQs

Can I make the batter ahead?

Yes, store batter in the refrigerator for up to 24 hours before cooking.

How do I prevent pancakes from sticking?

Use a non-stick skillet and lightly grease before each batch.

Can I add nuts on top instead of in the batter?

Yes, sprinkle nuts on pancakes while cooking for extra crunch.

Are these pancakes healthy?

They are made with whole grains and nuts, making them a nutritious choice.

Can I make smaller pancakes?

Yes, use less batter to make mini pancakes for kids or snacks.

How do I make the pancakes fluffier?

Don’t overmix the batter and ensure baking powder is fresh.

Can I omit nuts?

Yes, but nuts add great texture and nutrition.

What syrup pairs well?

Maple syrup, honey, or fruit compotes complement these pancakes nicely.

Are these suitable for kids?

Yes, they’re a wholesome and tasty option for children.

Can I add protein powder?

Yes, add a scoop for extra protein, adjusting liquid as needed.

Conclusion

Harvest Grain and Nut Pancakes bring wholesome ingredients and warm flavors to your breakfast table. Easy to prepare and packed with nutrition, they’re perfect for a comforting and energizing start to your day. Customize with your favorite fruits and enjoy!

Harvest Grain and Nut Pancakes

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Harvest Grain and Nut Pancakes are wholesome, hearty pancakes made with whole grains, nuts, and warm spices, providing a delicious and nutritious breakfast perfect for cozy mornings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes
• Category: Breakfast
• Method: Pan-frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 cup whole wheat flour
   
   1/2 cup rolled oats
   
   1/4 cup chopped walnuts or pecans
   
   2 teaspoons baking powder
   
   1 teaspoon ground cinnamon
   
   1/2 teaspoon ground nutmeg
   
   1/4 teaspoon salt
   
   1 cup milk (dairy or plant-based)
   
   1 large egg
   
   2 tablespoons maple syrup or honey
   
   1 teaspoon vanilla extract
   
   2 tablespoons melted coconut oil or butter

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Instructions

In a large bowl, combine whole wheat flour, oats, nuts, baking powder, cinnamon, nutmeg, and salt.

1. In another bowl, whisk together milk, egg, maple syrup, vanilla extract, and melted coconut oil.
2. Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease.
4. Pour about 1/4 cup batter per pancake onto skillet. Cook until bubbles form and edges set, about 2-3 minutes.
5. Flip pancakes and cook another 2 minutes until golden brown.
6. Serve warm with maple syrup, fresh fruit, or yogurt.

Notes

1. Fold in blueberries, chopped apples, or mashed bananas for added fruit.
2. Use gluten-free flour and oats for gluten-free option.
3. Substitute egg with flax egg and use plant-based milk for vegan option.
4. Add ginger or cloves for extra spice.
5. Store leftovers in airtight container in fridge up to 3 days.
6. Freeze cooked pancakes in single layer; reheat in toaster or oven.

Nutrition

• Serving Size: 1 pancake
• Calories: 150
• Sugar: 5g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 35mg