Sunday, December 21, 2014

Whole Wheat Nooch & Walnut Pancakes

Celebrate the official first day of winter with these savory pancakes and a mug of hot chocolate covered tea.
Happy Winter Solstice everyone! The cold weather has already started popping before this day as always.
It's another brisk Sunday evening in Dayton. Perfect excuse to stay in with comfort food and something overly warm to drink. I must commend Tazo on this delightful chocolate chai. Amazingly delicious blend of hot cocoa flavor and spicy robust tea. Bravo!
Companion to the wonderful tea is pancakes. Savory scrumptious pancakes that is.
Nutritional yeast and walnuts are key ingredients in these soft middle crisp edged usual weekend breakfast favorites. Nutty texture add surprising crunch and nooch provides the "cheesy" flavor. Not just for mornings as we all know. Brunch, lunch, dinner or beyond, enjoyable delights bring a smile to any empty plate.

Whole Wheat Nooch & Walnut Pancakes Ingredients and Preparation

olive oil for skillet
1 cup flour
1 teaspoon baking powder
2 1/2 tablespoon nutritional yeast (nooch)
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon black pepper
2 tablespoon olive oil
1 1/4 cup water
1 tablespoon apple cider vinegar
1/2 cup walnuts, chopped

Heat skillet and lightly coat pan in oil.
Mix flour, baking powder, nooch, lemon juice, salt, cumin and black pepper.
Add olive oil and water. Blend well.
Stir in apple cider vinegar. Lastly walnuts.
Pour about 1/4 cup batter into hot skillet. Cover for 3-4 minutes. Edges should be crisp signalling turn.

Completely optional, but here I sprinkled extra nooch and black pepper on each pancake.
Close up.
Extra crunchy walnuts.
Ready to dig in.

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