Pecan and Raisin Pancakes Recipe

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Lovely way to start the day if combined with bacon or fresh fruit, or you can eat this as a delicious but filling dessert!

Serves: 2
Preparation Time: 10-12 minutes
Cook Time: 5-8 minutes



2½ oz whole wheat flour
2½ oz almond flour (you can mix plain flour with ground almonds)
1 tsp baking powder
½ tsp baking soda
1 pinch salt
1 egg
3 tsp maple syrup
3½ oz buttermilk
1 tbsp canola oil
1 tsp vanilla extract
1½ oz pecans, chopped reasonably small
2 oz dried raisins or sultanas
Butter or oil, as needed (for cooking)



Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.

In a medium bowl, whisk one egg. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the raisins. Do not overwork the batter. Set aside for 10-15 minutes to allow batter to settle.

Heat non-stick griddle or a large skillet over medium-high heat. Brush with butter or oil. Measure one half cup of batter and pour into hot pan and let cook until bubbles appear. Flip pancake and cook until brown.

Serve stack of pancakes with pecans, raspberries or blueberries and a drizzle of maple syrup or honey if you prefer.

Makes 5 or 6 pancakes depending how big you like them! You could also serve with crispy bacon and a little more maple syrup for breakfast – yummy!