Thursday, November 13, 2014

Gabby's Eats: Maple Walnut Pancakes

One lazy Sunday morning Gabby and I decided to make pancakes. She was very happy about this impromptu plan!

I have a nice base recipe that I use which I told her about, and I asked her how she wanted to modify it to make her own flavor,  She was excited to try something new and suggested walnuts, I mentioned that maple goes well with walnuts and we came up with a cool idea to actually add maple syrup to the batter.  It worked really well and the kitchen smelled absolutely amazing while they were cooking.

Speaking of cooking, I greased the pan and tuned on the heat but Gabby actually poured the pancake batter into the pan under my close supervision.  I wasn’t quite ready to let her try flipping them yet, but this will come with time.

She had a fantastic time and already started discussing other favors to try while she was eating these pancakes at the table.  The maple syrup adds a subtle sweetness and they really can be eaten plain or with just a little butter spread on top.  If you like them sweeter you can add a bit more syrup on top.  Enjoy!!
1 cup + 2 Tablespoons oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoons brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract
¼ cup maple syrup
¼ cup chopped walnuts

In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, maple syrup, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the walnuts. Let stand for a 20-30 minutes in the frisdge minutes. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 7 more times for a total of seven small pancakes.  (Note: if you make this ahead of time and keep in the fridge it will thicken up quite a bit, so you can whisk in a little milk before cooking to thin out if desired.

Makes 7 pancakes, seven servings
Serving size:  1 pancake Calories 120   Protein  3 g Carb 18 g  Fiber  2  g Sugars 10  g Fat 4  g Saturated fat  0 g Sodium  45 mg

Gabby's shot:


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