This morning, I was trying to think of something different for breakfast. Weekdays are pretty hectic at our house, so breakfast is usually a grab-and-go affair. But on the weekends, I like to make a sit-down breakfast. With the hubby being diabetic, I have to make sure he’s getting a high-protein, low-carb diet. Well, pancakes don’t normally have any protein, and are really just a bunch of carbs. But, today I decided to change that! Enter these Easy Protein-Packed Cinnamon Pecan Pancakes. Homemade breakfast goodness.
Since I’ve been working much further away from the house in the past year, the hubby has been doing the breakfast cooking on weekdays. He’s such a sweetie. And he always goes above and beyond, making me things that are healthy and tasty. And, so the weekends are all mine. So, I like to think I’m rewarding him with a big, fluffy pancake. But, really, I’m kind of rewarding both of us. I get to have fun and he…well, he gets a break from cooking. It’s a win-win that ends in pancakes. Is that a win-win-win? LOL!
Anyway…I like to make pancakes from scratch, but sometimes I just use a mix, since it’s easier. But this recipe is totally worth the little extra effort. My hubby said over and over that he REALLY enjoyed the Cinnamon Pecan Pancakes–and he finished every bite (even the couple left over on my plate). Hopefully, you and yours will also enjoy them.
Cinnamon Pecan Pancakes
- 1-1/2 cups Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon ground Cinnamon
- 1 cup Milk
- 1 Egg beaten
- 1/2 cup Pecans coarsely chopped
In a large glass measuring cup, mix together Flour, Baking Powder, Salt, Cinnamon, and chopped Pecans.Mix thoroughly and set aside.
In a small mixing bowl, beat egg, add milk, and stir.
Place non-stick griddle or large skillet over medium heat.
Add milk and egg mixture to flour mixture and stir to thoroughly combine.
Test the temperature of the griddle by sprinkling with water. When the skillet is at the correct temperature, the drops of water will appear to vibrate and "dance" across the griddle. (Don't let the griddle get too hot!)
Pour or ladle approximately 1/3 cup of pancake batter onto the heated griddle for each of 3 or 4 pancakes at a time.
Let the pancakes cook until the edges begin to turn golden and the surface appears to be dry.
Using a large spatula, turn the pancakes and let cook for an additional approximate 2 minutes, or until golden brown.
Let me know how these Cinnamon Pecan Pancakes turn out in your pan. I would LOVE to hear if they were as tasty for you as they were for us!