Imagine oatmeal raisin cookies, but in pancake form. The cherry maple syrup brings these hearty, largely whole-grain pancakes over-the-top.
Makes 12 medium pancakes
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup raw quick-cooking or old-fashioned oats
3 Tbsp. granulated sugar
2 tsp. baking powder
3/4 tsp. salt
2 cups plain unsweetened soymilk
2 large eggs
2 tsp. vanilla extract
1/2 cup chopped pecans
1/4 cup raisins
Safflower oil, for cooking pancakes
1 cup frozen sweet cherries
1/2 cup maple syrup
- In a medium bowl, whisk together the all-purpose and whole-wheat flours, oats, sugar, baking powder, and salt. In a large bowl, whisk together the soymilk, eggs, and vanilla. Add the dry mixture to the wet mixture, and stir just until combined. Stir in the pecans and raisins.
- Brush the inside of a 10-inch nonstick skillet with the oil, and heat over medium. When hot, add four 1/4-cupfuls of batter, and cook until golden brown on both sides, about 2 minutes per side. Repeat with the remaining three batches of batter, brushing with about 1 tsp. more oil between batches.
- Meanwhile, add the cherries and syrup to a small-medium saucepot, and simmer over medium heat for 10 minutes, until warm.
- Serve the pancakes with the cherry maple syrup.