Healthy Apple Banana Orange Pancakes with Crunchy Nuts
30 minutes
818 reads
About Healthy Apple Banana Orange Pancakes with Crunchy Nuts
Wake up to the irresistible aroma of these healthy fruit pancakes, bursting with flavor and packed with nutrients! Imagine tender bites of apple, banana, and orange mingling with the wholesome goodness of whole wheat flour and the satisfying crunch of nuts.This delightful recipe offers a symphony of textures and tastes, making it the perfect choice for a satisfying breakfast or a light and energizing lunch. Kids and adults alike will devour these fluffy pancakes.Start your day with a delicious dose of fruit and fiber – it's the perfect way to fuel your body and enjoy a nutritious and energetic morning!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 2 cup Whole Wheat Flour whole
- 0.5 cup Nuts chopped
- 1 tsp Salt
- 0.25 tsp Pepper black
- 0.5 tsp Baking Powder
Wet Ingredients
- 1 cup Milk add more if needed
- 3 drops Vanilla Extract
- 3 Tbsp Butter
Topping
- 0.5 cup Chocolate Syrup
Instructions
- Juice the apple, banana, and orange. Combine the juice with the sugar in a bowl. Do not discard the fruit pulp.
- In a large bowl, combine the dry ingredients: whole wheat flour, chopped nuts, salt, pepper, and baking powder.
- Add the fruit juice mixture, milk, and vanilla extract to the dry ingredients. Whisk until just combined. Do not overmix. Overmixing develops the gluten in the flour and can result in tough pancakes.
- Heat a lightly oiled griddle or frying pan over medium heat. Melt a tablespoon of butter on the hot griddle for each pancake.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Serve the pancakes immediately. Top with chocolate syrup and fresh fruit, if desired.
Recipe Notes
Good To Know
- For extra crunch and flavor, lightly toast the nuts before adding them to the batter.
- If you prefer a spicier profile, add a pinch of ground cinnamon or cardamom to the batter.
- Toss the chopped apples and bananas with a little flour before adding them to the batter to prevent them from sinking.
- For a dairy-free version, substitute the milk with unsweetened almond or oat milk, and serve with a dollop of coconut yogurt.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in a more tender pancake.
- Use a griddle or large skillet over medium heat for even cooking. Adjust the heat as needed to prevent burning.
- For perfectly round pancakes, use a cookie scoop or measuring cup to portion the batter onto the griddle.
Storage Instructions
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or toaster oven until warmed through.
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Recipe Nutrition
Calories: 539kcalCarbohydrates: 97gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 9mgSodium: 667mgPotassium: 482mgFiber: 6gSugar: 39gVitamin A: 263IUVitamin C: 22mgCalcium: 145mgIron: 4mg
Brishti Ghosh
Articles: 6
6 Comments
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I’m thrilled to try this recipe!
Absolutely wonderful! Can’t wait to make it.
Absolutely fantastic! Thanks for the recipe.
Awesome
Looks so mouthwatering! Thanks for sharing.
This looks so inviting! Thank you.