Lemon-Pecan Pancakes

By Treebs

Cat Cora's Recipes

Ingredients

• 1 1/2 cups multi-grain/whole grain pancake mix
• 1 tsp raw sugar
• 1 Lemon, zested
• 1 1/4 cups low fat milk (warmed slightly)
• 1 lg egg (beaten)
• 2 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• 1/2 cup pecans (very finely chopped)
• Fresh berries
• Powdered sugar

Details

Adapted from google.com

Preparation

Step 1

Preheat griddle pan or large saute pan over medium heat. In a large bowl mix the pancake mix with sugar and lemon zest. In a separate bowl, mix together the low fat milk, egg, butter and vanilla. Make a well in the center of the flour mixture and pour in the milk mixture and chopped pecans. Whisk just until well combined. Butter saute pan, or use cooking spray. Spoon by 1/4 cupfuls onto the griddle; being careful to not let edges touch. Cook until the tops begin to bubble and just turn golden, about 3 minutes, flip for 1-2 minutes more on other side until light golden brown. Transfer to a plate, and repeat with remaining batter until all pancakes are finished. Serve hot, with maple syrup, fresh berries, and powdered sugar, if desired.