Nut N Honey Pancakes Recipes

Steps:

• In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
• Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
• Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

Steps:

• Mix flour, bran, baking powder, and salt together in a bowl.
• Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
• Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
• Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
• In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
• Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.

Steps:

• Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
• Whisk the dry ingredients (excluding the nuts) together in another bowl.
• Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
• Heat the grill until hot and brush with butter.
• Ladle 1/4 cup batter to make 4" diameter pancakes.
• Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
• Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
• Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
• To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
• Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
• To maintain fluffiness, the pancake batter should be used the same day it is prepared.

Steps:

• Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
• In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
• Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Steps:

• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
• Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.

Steps:

• Tip the flour and baking powder into a large bowl with a pinch of salt. Make a well in the centre, then add the egg, milk and syrup. Whisk until smooth, then fold in half the nuts.
• Heat 1 tbsp oil in a large, non-stick frying pan over a medium-high heat. Spoon two ladles of the mixture into the pan and cook for 1 min each side. Repeat to make two more.
• Serve with a drizzle of agave syrup and the remaining nuts for extra crunch.