Good Morning! Right now I’m sitting at my desk, listening to the Mamma Mia Movie soundtrack, and sipping on some dreamy turtle coffee. Is it normal for a 15 year old girl to drink black coffee?
I don’t know, I prefer coffee just coffee. Nothing else added, and this flavor that my dad brewed this morning is just phenomenal. What made my morning even better was these pecan pancakes. Mhmmm, they tasted so delicious and have officially made my day, and it’s only 11:21 in the morning.
This recipe originally came with our wheat grinding machine. The recipe itself has splatters from the popping butter, spilled vanilla, little dots of batter freckling the page, and even coffee stains. I don’t know about you, but I like to see messy recipe pages. Mostly because I like knowing that I enjoyed making the food. That’s the weird thing about me: I don’t feel like I’ve really baked unless I make a mess.
I’ve grown up eating these from when my mom made them on early saturday mornings, and now I’ve adapted the art of making these pancakes. I never really thought about it, but my family passes down a lot of different recipes from mother to daughter. I’ve learned most of the dessert recipes whereas my sister is learning more dinner recipes. And this pancake recipe is one I’ve learned so let me share it with you.
- 1½ c. Whole Wheat Flour
- ½ tsp. Salt
- ½ tsp. Baking Soda
- 1¼ tsp. Baking Powder
- 2 tsp. Cinnamon
- 1 tsp. Vanilla
- 1 tsp. Honey
- 2 Tbs. + 2 tsp. Olive Oil
- 2 Tbs. Ground Flax Seed (You can add two eggs instead and omit the water)
- 6 Tbs. Water
- 1½ c. Soy Milk (any milk will work)
- ½ c. Chopped Pecans
- Mix your flax seed and water in a small dish and set aside.
- In a small bowl, mix together dry ingredients with a whisk.
- Add pecans and mix again. Pour your liquids (including your flax egg) into the dry ingredients and stir with a fork just until mixed.
- Drop desired amount of batter onto a buttered griddle or frying pan to cook. These cook quickly so after about ten seconds you will need to flip them. Y
- ou can keep your pancakes warm until you are ready to serve by placing them on a baking sheet in the oven on 170 F.
- Enjoy your breakfast! Serve with syrup, fruit, or whatever toppings you like.
I made another batch of these and added pumpkin soy milk to the batter for a nice pumpkiny flavour:
I hope you enjoy these pancakes as much as I did. 🙂
Much love,
Katherine Marie
My Bible Verse for Today:
“By day the Lord directs his love, at night his song is with me – a prayer to the God of my life.”
Psalm 42:8
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