31 July, 2012 § Leave a comment
Honestly, what’s not to love about pancakes? Golden and delicious, they’re probably one of the fluffiest, most filling breakfast foods I can think of. Usually, there are two things that people worry about in pancakes: the health-conscious are concerned about nutrition, and the rest are thinking, “How long until I can satisfy my growling stomach?”
Friends, I’ve finally found a pancake that tackles both: it’s quick and easy to make, without sacrificing any nutrients (or the yumminess factor). Don’t thank me–thank Jacqui from Good Things Grow, it’s her recipe. I made very minor changes to it based on ingredients I had on hand, as well as my experience cooking them (three mornings in a row, I might add.) I almost threw in chocolate chips instead of peaches, but I resisted temptation and didn’t regret it. Actually, the juicy slices of peach nearly made me forget my craving for chocolate.
For the past three mornings, I’ve eaten two of these pancakes topped with a little I Can’t Believe It’s Not Butter! Light and a sprinkling of Splenda, for a salty-sweet contrast. Just the two kept me fully fueled til lunchtime, but if I’d been stuck with a third, you certainly wouldn’t have heard any complaints.
Jacqui recommends a thin slice of the whole pitted peach for fruit in every bite, but I keep organic slices in my freezer and they worked beautifully. Call me crazy (or lazy, or both), but I think my pancakes tasted a little bit better having skipped the part where I pitted the peaches myself. Hey, at least I chopped my own nuts!
4-Grain Peach-Pecan Pancakes Makes 6 pancakes
Adapted from Good Things Grow
1/2 cup plus 6 tablespoons white whole wheat flour
2 tablespoons plus 2 teaspoons cornmeal
2 tablespoons old-fashioned rolled oats
1 teaspoon baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
Scant 1/8 tsp nutmeg
1/4 cup pecans, chopped
3/4 cup plus 2 tablespoons milk or non-dairy equivalent
2 tbs unsalted butter, melted
2 tbs honey (I used buckwheat honey)
1/4 cup egg substitute
Ripe peach slices, frozen or fresh
In a large bowl, whisk together all the dry ingredients, except for the pecans.
In another bowl, combine the milk, butter, honey, and egg. Pour the wet mixture into the dry ingredients. Stir in the chopped pecans.
Heat griddle or frying pan.
Pour 1/4 cup batter onto griddle. Place two or three 1/8-inch thick peach slices in the batter. When bubbles form on top, flip. Cook other side until golden brown. Serve with toppings and condiments of your choice.
For those of you who are wondering, in case the photo is too small to see, I use organic frozen peach slices from Woodstock Farms that I slice thin. I used buckwheat honey because I had some in my cupboard that I thought would blend into the earthy, hearty taste of the batter nicely. I used 1% milk because I prefer “real” milk, but Jacqui’s original recipe calls for almond milk. Also, you may know by now that I’m a huge fan of salty-sweet things, so I used 1/4 tsp light sodium salt and 1/4 tsp Kosher salt to make my 1/2 teaspoon. Lastly, as I mentioned, I ate these pancakes across a three-day period, and the batter kept perfectly in the fridge.