Whole Wheat Pancakes with Maple Candied Pecans and

Name: Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup pecans coarsely chopped; 2 tablespoons maple syrup; 1 cup whole wheat flour; 1 teaspoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 large eggs; 1 cup milk; 2 tablespoons vegetable oil; 1 cup pineapple fresh, cut into small cubes; 1 each kiwi fruit peeled, sliced and cut into cubes

Servings: persons

⅓ cup pecans coarsely chopped
2 tablespoons maple syrup
1 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large eggs
1 cup milk
2 tablespoons vegetable oil
1 cup pineapple fresh, cut into small cubes
1 each kiwi fruit peeled, sliced and cut into cubes

1
For the maple candies pecans:
2
Toast the pecans in your toaster oven or regular oven at 350F (180C) F for about 12 minutes, or until golden, brown and fragrant.
3
Transfer into a bowl, and pour the maple syrup over right away.
4
Toss to coat well.
5
Meanwhile make the pancakes:
6
Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
7
Beat the egg, milk and oil together.
8
Add the liquids to the flour mixture and stir just until blended.
9
Pour 1/4 cup of the batter onto a greased hot griddle or a hot skillet brushed with oil or spray with cooking spray.
10
Cook until the pancakes are golden and brown on both sides, it takes about 2 minutes if using griddle.
11
If using skillet, turn the pancakes once, and continue to cook the other side for another 2 minutes or more.
12
Spoon the maple candies pecan chunks, pineapple and kiwi fruit on top of the pancakes.
13
Drizzle the remaining maple syrup if needed or more over the pancake.
14
Makes 12 (4-inch) pancakes, 4 pancakes each person.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ⅓ cup pecans coarsely chopped, 2 tablespoons maple syrup, 1 cup whole wheat flour, 1 teaspoon sugar, and more.

Yes, Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit 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.

That's it — enjoy your meal!

Whole Wheat Pancakes with Maple Candied Pecans and Tropical Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions