Light Pecan Pancakes Recipes

Steps:

• In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
• In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.
• Beat egg whites in another bowl until stiff peaks form.
• Fold into the batter until well incorporated.
• Heat a small amount of oil in a large skillet over medium heat (or use a griddle to make more at a time).
• When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly.
• When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.
• Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired.

Steps:

• Combine bisquick, pecans, and pumpkin-pie spice in a large bowl. Combine milk and next ingredients (milk through eggs); add to flour mixture, stirring until smooth.
• Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

Steps:

• Whisk flour, baking powder, sugar and salt together in a bowl. In another bowl, beat eggs and milk together, pour over the flour mixture, and stir until blended. Fold in the pecans.
• Heat regular or nonstick skillet or griddle over medium-high heat. Grease it with butter, if needed.
• Drop large spoonfuls (about 1/3 cup) of batter into skillet or onto griddle. Use back of spoon to spread it a little. Cook each pancake for 1 or 2 minutes on each side, until golden brown, and then remove from pan. Repeat with remaining batter, and then serve with butter and syrup.

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
• Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
• Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

Steps:

• Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
• In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
• Whisk the egg and melted butter into the milk mixture.
• Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
• Whisk gently until just combined, there should still be lumps.
• Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
• Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
• Flip the pancake and wait another 1-2 minutes.

Steps:

• Sift together dry ingredients.
• In a separate bowl, beat eggs, then beat in sugar, oil, and milk. Stir liquid mixture into dry ingredients.
• Remove pits and dice peaches into 1/4-inch cubes. Gently fold peaches and pecans into batter.
• Preheat griddle, then spray with non-stick oil. Ladle pancake batter onto griddle to make 4-inch-round pancakes.
• Cook until bubbles form, then flip to cook other side.
• Serve immediately with maple syrup of fruit sauce.

Steps:

• In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
• In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Steps:

• In a bowl, mix together all the dry ingredients.
• Make a well in the center and pour in the milk.
• Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
• Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
• Peel bananas, placing in a seperate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix.
• Add chopped pecans.
• Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix.
• When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
• Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
• Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
• To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO much flavor! I dip the syrup over the pancakes without the banana chunks, but you can do either way.

Steps:

• In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.
• Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).
• Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.