Delepta

HomeBreakfastWhole Wheat Apple Pancakes with Nutty Topping

Whole Wheat Apple Pancakes with Nutty Topping

This Whole Wheat Apple Pancakes recipe with a topping full of nuts and seeds just may become your favorite healthy pancake recipe.

  • Serves6
Whole Wheat Apple Pancakes with Nutty Topping


Whole Wheat Apple Pancakes on a plate with yellow apples in background.

Let me introduce you to one of my very favorite healthy pancake recipes- Whole Wheat Apple Pancakes with Nutty Topping from Ellie Krieger’s So Easy: Luscious, Healthy Recipes for Every Meal of the WeekCookbook. The whole wheat pancakes studded with fresh apple chunks are delicious in and of themselves, but the nutty topping takes then to a whole new level of fabulousness.

This nutty topping is seriously addictive. A combination of pumpkin seeds, sunflower seeds, sesame seeds (Maybe it should be called Seedy Topping? But that sounds a little unsavory and scandalous doesn’t it?), almonds, and toasted wheat germ. All of which is bound together by a healthy dose of maple syrup.

Whole Wheat Pancakes with Nutty Topping on a white plate.

The nutty seedy crunch is a wonderful contrast to the soft pancakes and leaves you thinking, Why don’t I always top my pancakes with nuts and seeds? Make a double batch of this nutty topping and try some on your oatmeal or yogurt. Delicious and nutritious!

The batter will keep in the fridge for 2 days so you can have a nice, leisurely Sunday breakfast and then whip up a quick batch on Monday morning. Pancakes are always a great way to get the week started, especially if they are healthy pancakes.

Apple Pancakes with Nutty Topping on a plate with Golden Delicious apples in background.

Recipe Source: slightly adapted from Ellie Krieger’s So Easy: Luscious, Healthy Recipes for Every Meal of the Week

Healthy Whole Wheat Apple Pancakes with a Nutty Topping collage.

Disclosure: Delepta is an amazon.com affiliate.

Ingredients

Nutty Topping

Steps

  1. 1

    Place diced apple in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH for 60-90 seconds to soften.

  2. 2

    In a large bowl, whisk together both flours, baking powder, baking soda, and salt.

  3. 3

    In a small bowl, whisk together buttermilk, milk, eggs, and honey.

  4. 4

    Add wet ingredients into dry, stirring just until combined.

  5. 5

    Heat a large nonstick griddle or skillet over medium heat.

  6. 6

    Spoon 1/4 cup batter onto griddle per pancake, and sprinkle 1 heaping tablespoon of apple on top. Drizzle a little more batter on top to cover the apple.

  7. 7

    Flip pancakes when they are covered with bubbles and cooked around the edges.

  8. 8

    Cook another 1 to 2 minutes, until pancakes are cooked through.

  9. 9

    To make Nutty Topping, toast pumpkin seeds and almonds in a skillet over medium-high heat for 1 minute, stirring frequently.

  10. 10

    Add sunflower seeds and cook 1 more minute.

  11. 11

    Add sesame seeds and cook, stirring continuously until seeds are toasted.

  12. 12

    Place mixture in a medium bowl, add wheat germ, and stir in maple syrup and salt.

  13. 13

    Serve with pancakes.

Notes

There's quite a bit of maple syrup in the Nutty Topping, but you will probably still want to drizzle a little maple syrup on your pancakes. The calorie count includes 1 additional tablespoon of maple syrup.
The calorie count is based on 1/6 of the recipe.
Nutty Topping will keep for a week in an airtight container.

Nutrition

More from this shelf