Pecan Bran Pancakes are a delightful way to start your day, combining hearty wheat bran with the crunchy goodness of pecans. The pancakes not only taste amazing but also pack a nutritious punch, making them a perfect breakfast option for anyone looking to add a bit of wholesome flavor to their mornings.
For those looking to swap ingredients, consider using whole wheat flour for a nuttier flavor or a non-dairy yogurt for a dairy-free option. If allergies are a concern, be cautious with the pecans and canola oil, and feel free to substitute with your preferred nuts or oils. Sourcing quality ingredients always makes a difference, so go for fresh items when you can.
Pancakes, Waffles & Crepes
Pecan Bran Pancakes Recipe
Ingredients
- 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup wheat bran
- 2 eggs
- 1 1/2 cups yogurt
- 2 tablespoons honey
- 1/4 cup pecans, chopped
- 2 teaspoons canola oil
Instructions
- Sift together 2/3 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon ground cinnamon in a bowl.
- Stir in 1 cup of wheat bran until well combined.
- In a separate bowl, beat 2 eggs until frothy.
- Mix 1 1/2 cups yogurt and 2 tablespoons honey into the eggs until smooth.
- Combine the wet and dry mixtures, stirring just until the dry ingredients are moistened; don’t overmix.
- Fold in 1/4 cup chopped pecans, being careful not to mix excessively.
- Heat a pan over medium heat and add 1/2 teaspoon of canola oil.
- Spoon the batter into the pan, forming 3-inch pancakes.
- Cook for 3-4 minutes or until browned on the bottom, then flip the pancakes.
- Cook the opposite side until both sides are nicely browned.
- Remove the pancakes and add more oil to the pan to cook the remaining batter.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 3 of 3: