By Dane Feldman
Photo by Dane Feldman.
Lately, I’ve been reintegrating pancakes into my Sunday Brunch diet after having avoided them for years. I’ve found that with the addition of whole wheat flour along with hearty fruits and nuts, pancakes feel far less indulgent and far more practical. I often eat them with a side of sunny side eggs and it keeps me full until dinner.
What you’ll need:
1 cup whole wheat pancake mix
3 tbsp egg whites
2/3 cup almond milk
1 tsp olive oil
1 bartlett pear
1/4 cup pecans, chopped
1 dash of cinnamon
Peel and dice the pear. Microwave for 1 minute in a glass pan.
Combine the ingredients in a mixing bowl to create the batter, but only add 3/4 of the pear.
Make the pancakes in a skillet using about 1 tbsp of batter per pancake.
Serve with maple syrup and a side of sunny side up eggs.
The inclusion of pears and pecans makes these pancakes a bit seasonal; I’ll be serving these at holiday brunches.