Whole Grain Pancakes with Spiced Cane Syrup

Make ahead pancake mix will be your friend come Sunday morning. Dip into this rich, hearty mix, and add in Caneland Pecans, berries or chocolate chips. These are extra special with our Spiced Cane Syrup.

Big thanks to In Register Magazine for featuring this recipe in theMarch 2018 cover story

Ingredients for the Pancake Mix:

4 cups whole wheat flour

1 cup all-purpose flour

3 ½ cups old-fashioned oats, ground to a flour in a food processor

3 Tbl sugar

3 Tbl baking powder

1 Tbl Fleur de Sel or Sel Gris

1 cup vegetable oil

Directions for the Pancake Mix:

Combine all ingredients up through the vegetable oil in a stand mixer. With the mixer running, drizzle in the vegetable oil. Store this mix in an airtight container in the refrigerator or freezer for up to 6 months.

To make the Roasted Pecan Pancakes:

Combine 1 cup mix, 1 cup buttermilk, 1 egg and ½ cup roasted, chopped pecans. We love Caneland Pecans in this recipe! Heat a lightly-greased griddle to medium-high. Drop batter using a ¼ cup measure. Griddle until bubbles burst on top, then flip. Repeat with remaining batter. Serve with Spiced Cane Syrup.

To make the Spiced Cane Syrup:

We used a lighter version of Cane Syrup from a local farm. Several Louisiana farmers are processing cane syrup that is light and color and taste—similar to maple syrup. Look for it at Farmer’s Markets and local grocery store. If you're in Baton Rouge, Luckett Farms is a great resource for Cane Syrup.

Combine 1 cup Cane Syrup with ½ tsp Vietnamese Cinnamon and 1/8 tsp Cardamom. Microwave for 30 seconds on high. Stir to combine. Serve with the Whole Grain Roasted Pecan Pancakes.

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