These little lovelies are my continued obsession because they mix up quicker than your oven can preheat and they taste just like warm pancakes with butter, maple syrup and nuts—I promise! It’ll make you want to get out that flannel shirt and some lumberjack boots, and sing like Paul Bunyan. Here I use a mix of pecans and almonds, but I bet you could use whatever is your favorite nut.
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Time: 10 minutes active; 70 minutes total
1/2 cup (1 stick) of unsalted butter; I used vegan/plant oil-based butter
2 cups packed light brown sugar
2 cups unbleached white flour
4 large eggs
2 teaspoon vanilla extract, not imitation
1/2 cup (1 ¾ ounces) unsalted pecans, chopped finely
1/2 cup (1 ¾ ounces) unsalted almonds, chopped finely
1. Preheat oven to 300 degrees.
2. Put all the ingredients, save the nuts, in a large bowl and combine well.
3. Chop the nuts or give them a 20-second whirl in a food processor.
4. Mix the mix into the batter and spread evenly in a 8″ x 8″ or 9″ x 9″ baking pan coated with cooking spray.
5. Cook for 50-60 minutes until golden, puffed and inserted knife comes out clean.
6. Cool at least 10 minutes before inverting onto a cooling rack. Cut and enjoy!
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.