- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Method
In bowl, whisk together all-purpose flour, 3/4 cup (175 mL) of the pecans, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.In another bowl, whisk together buttermilk, egg yolks, butter, 1/4 cup (60 mL) of the oil, and vanilla (if using); pour over dry ingredients and stir just until combined. Let stand
for 10 minutes.
In separate bowl, beat egg whites until stiff peaks form; fold into batter.
Heat waffle iron; brush with remaining oil. Using about 1/2 cup (125 mL) batter per waffle (or enough to spread to edges), pour onto waffle iron. Close lid and cook until crisp, golden and steam stops, about 4 minutes. Serve sprinkled with remaining pecans.
Switch It Up
Whole Wheat Pecan Pancakes
Do not separate eggs; beat with milk and melted butter. Omit oil in batter.
Lightly brush large nonstick skillet with oil; heat over medium heat. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds. Top with remaining pecans.
Nutritional facts Per waffle: about
- Sodium 276 mg
- Protein 8 g
- Calories 374.0
- Total fat 27 g
- Potassium 207 mg
- Cholesterol 65 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
%RDI
- Iron 13.0
- Folate 21.0
- Calcium 10.0
- Vitamin A 8.0
- Vitamin C 2.0
