New Favorite Pancake Recipe

Whole Wheat Fruit and Nut Pancakes

Adapted from SELF Magazine. Makes 8 pancakes / Serves 4.

• 1 c. whole wheat flour
• 1/2 c. rolled oats
• 1/4 c. crushed or roughly chopped pecans
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 ripe banana
• 1 egg
• 1 1/2 c. buttermilk
• 1 tsp almond extract
• 1 c. frozen or fresh mixed berries
• cooking spray or a small pat of butter

1. In a medium bowl, mix together the flour, oats, pecans, baking powder, cinnamon, and salt to combine. In another medium bowl, mash the banana into a paste, then beat in the egg, buttermilk, and almond extract to combine. Add the wet mixture to the flour mixture, and stir until evenly mixed.
2. Spray a large skillet with cooking spray and heat over medium-low heat, or melt butter in skillet over medium-low heat. Make pancakes using 1/3 c. batter each. Top each pancake with a few berries. Cook for 3-4 minutes, or until the batter is bubbling on the top of the pancake and the bottom is golden brown, then flip and cook for 3-4 minutes on the other side. Repeat until batter is gone. Serve warm with extra berries and maple syrup. Place any extra cooked pancakes in plastic bags and refrigerate to store.