Monday, September 9, 2013

Whole Wheat Cinnamon Pecan Pancakes with Spiced Apple Compote

Fall is just around the corner and I've joined forces with a few fellow bloggers and Stonyfield yogurt to bring you a Virtual Fall Pancake Party. What does this all mean?  Each of us will be making fall inspired pancakes featuring Stonyfield yogurt; and blogging about it. But more than that we will each be giving away a yogurt cookbook and a case of yogurt. So be sure to enter on all the blogs for more chances to win. (see links below)

Why add yogurt to pancakes? Besides the fact that it makes the pancakes very light and fluffy it's also a great way to sneak some extra nutrition into your morning meal.  Why Stonyfield yogurt?  How about the fact that all of their products are organic, and their yogurt contain 6 live active cultures where most others only have 2-4.  You can get more faqs about them here....but right now let's talk fall pancakes.

When it comes to food nothing screams fall to me more than cinnamon and apples; which is why I decided to do Cinnamon Pecan Pancakes with Spiced Apple Compote. These pancakes were super moist and so tasty that no additional syrup or butter was needed, at least in my opinion. Try them for yourself and let me know your thoughts.

Don't forget to head over and see what everyone else is bringing to the party and who knows you might just win a case of Stonyfield yogurt for yourself. (contest below recipe)

Susan of 30AEats:
Brandy of Nutmeg Nanny:
Melissa of Hungry Food Love:
Shelby of Diabetic Foodie:
Marnely of Cooking with Books: 

Cinnamon Pecan Pancakes with Spiced Apple Compote

1 1/2 cups whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup Stonyfield yogurt
3/4 cup milk
2 extra-large eggs
2 teaspoons pure vanilla extract

In a bowl mix flours, sugar, baking powder and salt. In a separate bowl, whisk milk, eggs, vanilla, and yogurt. Whisk the wet into the dry ingredients just until combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot topped with apple compote.

Spiced Apple Compote
2 tbsp unsalted butter
2 apples, peeled and diced
1/4 cup water
2 tablespoons brown sugar
2 teaspoon cinnamon
2 cloves
1/2 teaspoon ground nutmeg
Melt butter in a saute pan over medium heat. Add the apples and spices and cook at a gentle simmer until the apples are tender and the liquid has reduced to a syrup-like consistency.  Remove cloves before serving.

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  1. Would love to be somewhere cold, sitting fireside and eating your fantastic fall pancakes! Yum!

  2. Fall on a plate - yum! Also, I keep forgetting to tell you I love the new look of your blog.

  3. This is such a classic pairing - spices and apples warm the soul! Thanks for joining me in this fun virtual party!

  4. I love to make muffins with yogurt.

  5. I need to add pecans to my pancakes ... would love the crunch!

  6. Stonyfield is my favorite favorite yogurt!

  7. Um, could you come to my house and make pancakes for me? Tomorrow would be good. Wake me up when they're done.

  8. Solomon best Diabetic Care Products Diabetic Care Products avaliable with international range of alternate therapies with high amdf gauranted effeciency online with free home delivery.

  9. I love to use yogurt in the place of sour cream in all of my savory and sweet recipes

  10. I make have a great blueberry waffle recipe that uses greek yogurt. The yogurt makes them so moist.

  11. Few days ago I baked pears pancakes and it's taste as yours. I also used yogurt too and it's fantastic.