- 2 cups mixed wild organic berries
- 1 tablespoon organic honey
- 1 teaspoon finely grated zest from an organic lemon
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup plan low fat yogurt
- 2 tablespoons unsalted butter, melted
- 1 large free range egg
- 1/2 cup pecans, coarsely chopped
- 1. Preheat an oven to 200F
- 2. Combine berries, honey and lemon zest in a small saucepan and bring to a boil and lower to a simmer. Cook, stirring occasionally, for 7-8 minutes until thickened. Transfer to holding bowl
- 3. In a mixing bowl, whisk together flours, wheat germ, baking powder and soda, and salt. Using another mixing bowl, whisk together yogurt, melted butter, egg and pecans. Add flour mixture to wet mixture and whisk until combine.
- 4. Over medium heat, heat a griddle or large skillet and lightly coat with butter or cooking spray.
- 5. To make each pancake, add 1/4 cup of batter mixture to griddle or skillet and use the back of a spoon to spread into an even circle. Cook for 1-3 minutes on each side until browned and cooked through. Transfer to a baking sheet and keep in preheated oven to keep warm while making desired amount of pancakes.
Pancakes didn’t come out all perfect? Don’t worry take a cookie cutter and cut the same shape in each, this way you’ll have a perfect stack!
Pecans’ concentration of monounsaturated fat and beta-sitosterol are two potential reasons why, in a study conducted at New Mexico State University, pecans significantly lowered LDL cholesterol in healthy people with normal lipid levels.