Healthy Whole Wheat Pancakes and Pecan Butter Topped with Glazed Pecans

Choosing healthier food ingredients, doesn't mean you need to skimp on taste!  Whenever possible my family eats organic, all natural and whole grain foods.  

I've eaten many whole wheat pancakes to find they taste and have the consistency of cardboard.  I wanted mine to be relatively healthy, yet tasty!

Using whole wheat flour and buttermilk made these pancakes very fluffy and extremely tasty!  I would know I made 3 separate batches of these, which I finally perfected! 

My family loved these, in fact, I couldn't keep them on my girls plates fast enough!  

Of course if you want really healthy pancakes replace the glazed pecans with toasted and only use a small amount of the pecan butter.

Enjoy!

Whole Wheat Pancakes and Pecan Butter Topped with Glazed Pecans 

Yields 8-10 servings

Recipe Adapted by Epicurean Mom

For Pecan Butter

Ingredients:

2 sticks softened butter, not melted

1/3 cup powdered pecans

1/2 tablespoon vanilla sugar, or granulated

1 teaspoon vanilla

1/2 teaspoon cinnamon

pinch of nutmeg

Combine all ingredients in a small bowl, stirring until completely incorporated.  Place parchment paper in the top of a butter holder.  Scoop the butter into the placed parchment paper, smooth out the top.  Place in the freezer until just set. Store in refrigerator until ready to serve. 

For Pancakes:

Ingredients:

1 1/2 cups whole wheat flour

2 teaspoons baking powder

1tb sugar

1 teaspoon cinnamon

1 teaspoon vanilla

pinch of nutmeg

1 1/2-1 3/4 cups buttermilk (Depending on desired pancake thickness)

2 eggs, slightly beaten

2 tablespoons unsalted butter melted

1/4 cup chopped glazed pecans

Heat the griddle on med/low-med 10 minutes before spooning pancake batter.

Combine all ingredients in a medium bowl, whisk until smooth.  Spoon batter on heated griddle, flipping after the tops are bubbly, or the bottom is golden brown.  Repeat with remaining batter. 

Place the pancakes on a plate topped with pecan butter and glazed pecans, drizzle with maple syrup.