This recipe was submitted to us by Cathy in Texas, who likes to make her own homemade recipes for pancakes. Since these pancakes are denser and heartier than your traditional fluffy hot cakes, Cathy likes to use them as the “bread” for one of her favorite treats: a sandwich made with pecan butter or almond butter and fresh local jam. Yum!! What a great idea!
- 1/2 Cup Pamela’s Baking & Pancake Mix
- 1/4 Cup Gluten Free Baking Flour
- 1/4 Cup Almond Flour
- 1 Large Egg
- 1 Tbsp Raw Pecan Oil
- 3/4 Cup Almond Milk
- 1/2 Cup Royalty Pecan Halves
Toast the pecans and set aside enough halves to add one on each pancake. Chop remaining toasted halves into pieces.
Mix the pancake mix, baking flour, and almond flour thoroughly and set aside. Mix the egg, pecan oil, and milk until all are blended together. Add the egg mixture to the flour mixture and mix until all is blended, then add the chopped pecans.
Pour 1/4 cup of the batter onto your hot grill or pan. Just before turning the pancakes, place one pecan half in the center of each pancake (top side of the batter should still be soft and uncooked). When ready, flip pancakes and cook until done.
Top with your favorite syrup, fresh fruit, preserves, or honey.
Tip: After devouring one of these pancakes fresh, stash the leftovers in your fridge or freezer and warm one up later for a quick and tasty breakfast or snack. Perfect for busy kids headed to school (or busy grown-ups headed to work)!