Whole Wheat Honey Apricot Pancakes Recipe

Name: Whole Wheat Honey Apricot Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/2 cup old-fashioned rolled oats; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 2 tablespoons olive oil; 1 tablespoon honey; 1 teaspoon vanilla extract; 1 1/4 cups low fat buttermilk; 1/2 cup dried apricots chopped

Servings: persons

1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon vanilla extract
1 1/4 cups low fat buttermilk
1/2 cup dried apricots chopped

1
In a large bowl, stir together the flour, oats, baking powder, baking soda, and salt. In a separate medium-sized bowl, whisk together the egg, olive oil, honey, vanilla, and buttermilk.
2
Pour the wet ingredients into the dry ingredients and stir the batter just until all ingredients are incorporated. Let it sit for 3 to 5 minutes.
3
Spray a non-stick skillet with cooking spray. Heat the skillet to medium. Add 1/4 cup of batter to the skillet for each pancake. Sprinkle the top of each pancake with about 2 teaspoons of chopped apricots. (Cook 2 to 3 pancakes at a time depending on the size of your skillet.)
4
Let the pancakes cook until bubbles appear, about 2 minutes. Flip and cook on the other side for 2 more minutes. Transfer the pancakes to a plate or baking sheet, and repeat the process with the remaining batter. You can keep pancakes warm by placing the baking sheet in a warm oven (about 200 degrees Fahrenheit) while you cook the remaining batter.
5
Serve warm. Top with more chopped apricots, a drizzle of honey, or a dollop of vanilla yogurt, if desired.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 cup old-fashioned rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Whole Wheat Honey Apricot Pancakes 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.

Whole Wheat Honey Apricot Pancakes

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