Blue Corn Pecan Pancakes Recipe – a delicious recipe with cornmeal, Whole wheat, baking pwdr, salt, Pecans, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1.
2
Grind pecans in a blender or possibly food processor till just finely grnd
3
(will turn to nut butter if grnd too long).
4
Combine grnd pecans with cornmeal, flour, baking pwdr, and salt.
5
Stir well to blend.
6
Refigerate if not for use right away.
7
2.
8
In a separate bowl, combine 1 1/2 c. of the lowfat milk with vegetable oil and vanilla extract and stir well to blend.
9
3.
10
Add in wet ingredients to dry and stir well to blend till just smooth.
11
Add in extra lowfat milk if necessary to create a consistency just thin sufficient to pour from a laddle.
12
4.
13
Heat a well-oiled skillet or possibly griddle till a drop of water sizzles when dropped on the surface.
14
Ladle batter onto skillet, about a 1/4 c. for each pancake.
606
kcal
Calories
41
g
Fat
52
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 c. Blue or possibly yellow cornmeal, 1/2 c. Whole wheat or possibly kamut flour, 1 Tbsp. Nonaluminum baking pwdr, 1/2 tsp Sea salt, and more.
Yes, Blue Corn Pecan Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
