New York Times
Maple Pecan Pancakes
Author:Martha Rose Shulman
13 Ingredients
35 mins
Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Serves
1
Serves
1
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