GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES
The flour blend recipe makes more than you'll need to cook up these pancakes. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.
Provided by Silvana Nardone
Time 30m
Yield 12 pancakes
Number Of Ingredients 19
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
- In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
- Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.
Nutrition Facts : Calories 341 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 409 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams
NUT 'N' HONEY PANCAKES ADAPTED FROM BROWNSTONE DINER & PANCA
This recipe is from Guy Fieri Diners, Drive-Ins, and Dives, and is adapted from Brownstone Diner and Pancake Factory in Jersey City, NJ. I used a buckwheat pancake mix which was very hearty, but feel free to use what you have on hand or prefer. I also threw in a splash of vinegar to the milk to make buttermilk. Guy Fieri says the recipe is missing the secret ingredient, but they're still very nutty and delicious!
Provided by AmyZoe
Categories Breakfast
Time 40m
Yield 16-20 pancakes, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Combine the buttermilk, oil, eggs, and vanilla syrup in a large mixing bowl and whisk until fully incorporated.
- Whisk the dry ingredients (excluding the nuts) together in another bowl.
- Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps here and there keep the pancakes fluffier.
- Heat the grill until hot and brush with butter.
- Ladle 1/4 cup batter to make 4" diameter pancakes.
- Mix the nuts together. After about 15 seconds, sprinkle a handful of the medley into the center of each pancake.
- Depending on the temperature of the griddle, after 30 seconds to a minute, the edges of the pancake should begin to curl.
- Using a spatula, flip the pancake over. After another 30 seconds or so, the pancake should be a light golden brown and can be removed from the griddle.
- To finish off, drizzle honey over the pancakes and lightly dust with confectioners' sugar.
- Butter can be added to taste, although it's generally not needed because the pancakes are very moist.
- To maintain fluffiness, the pancake batter should be used the same day it is prepared.
Nutrition Facts : Calories 1154.4, Fat 97, SaturatedFat 13.7, Cholesterol 164.7, Sodium 1030.2, Carbohydrate 56.3, Fiber 5.6, Sugar 19.1, Protein 20.9
BANANA NUT PANCAKES
Steps:
- In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside. , In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping.
Nutrition Facts : Calories 543 calories, Fat 34g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 624mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 5g fiber), Protein 12g protein.
HONEY PANCAKES
Bee sweet to your family with delicious honey pancakes! They'll love the honey-cinnamon syrup, too.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm.
- Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
- Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.
Nutrition Facts : Calories 245, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 390 mg
HONEY WHOLE WHEAT PANCAKES
Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.
Provided by Ekeller
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Mix flour, bran, baking powder, and salt together in a bowl.
- Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
- Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
- Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g
CINNAMON-HONEY PANCAKES
Spiced cinnamon flavor and honey combine in these quick and easy, kid-friendly pancakes that will make your mornings a little sweeter.
Provided by zechdc
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
- Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 49.5 g, Cholesterol 120.8 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 7.1 g, Sodium 948.1 mg, Sugar 24.2 g
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