Recipe: Pecan Whole Wheat Hotcakes

These pecan hotcakes are protein-packed, and a great way to get an energized start to your morning. They are also a healthier alternative to plain, white-flour pancakes.




            2 cups whole wheat flour

            1/3 cup wheat germ

            1/3 cup crushed pecans

            1 tsp baking soda

            ½ tsp sea salt

            2 eggs

            3 cups milk

            1 Tbsp canola or vegetable oil




1.      Preheat oven to 350 F. 

2.      Using an ungreased baking sheet, toast the wheat germ for 4-5 minutes. Make sure you spread it think enough on the baking sheet so that it does not clump.

3.      In a large mixing bowl combine the wheat germ, whole wheat flour, crushed pecans, baking soda, and sea salt and mix well.

4.      In a second bowl, combine milk, oil and eggs and whisk until smooth.

5.      Slowly pour the liquid mixture into the dry mixture and stir to combine.

6.      Heat a griddle pan over medium heat and coat with a thin layer of oil or butter.

7.      Pour your batter onto the griddle, using about ¼ cup of batter for each pancake. Flip them when the bottoms are rounded and lightly golden.


Makes 4-6 Servings