I was planning on doing carrot-zucchini latkes for breakfast this morning. But the zucchini wasn't a great price this week, so I decided to save it for another time. Which is all well and good, except it left me with a hole in my meal plan.

After some frantic rifling through cookbooks, I eventually settled on this pancake recipe. It's not super substantial, but it was tasty and we had all the bits readily to hand. And that was the important bit this morning!

I ended up using some horopito-infused honey as the honey component of this recipe and I think it worked quite nicely. That said, regular honey will work just fine too. I just used the horopito honey because we had it and I thought it would complement the other spices well. (Which it did.) The slight peppery taste worked well with the coriander and cinnamon in the batter.

Spiced Whole Wheat Pancakes with Nuts

Slightly adapted from The Big Book of Breakfast by Maryana Vollstedt

Ingredients

Pancakes

• 300g whole wheat flour
• 1 Tbsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. coriander seeds, ground
• 1/4 tsp. ground nutmeg
• 1/4 tsp. coarse sea salt, ground
• 2 c. milk
• 3 large eggs
• 1/4 c. oil
• 3 Tbsp. honey
• 1/2 c. chopped walnuts, divided

Cinnamon Honey

• 1/4 c. honey
• 1/8 tsp. ground cinnamon
• 1 Tbsp. butter

Directions

1. Combine the flour, baking powder, cinnamon, coriander, nutmeg, and salt and mix well.
2. In a separate bowl, beat the eggs with the milk and mix in the oil and honey.
3. Pour the wet ingredients into the dry and stir to combine.
4. Mix in half of the walnuts.
5. Heat the pan over medium-low heat.
6. Add a little butter if necessary.
7. Scoop a few portions of batter into the pan, using ~1/4 c. for each pancake.
8. Cook until bubbles form and edges look dry.
9. Flip and continue cooking until browned on both sides and cooked through.
10. Transfer cooked pancakes to a plate and repeat with remaining batter.
11. Meanwhile, gently heat the remaining honey and mix in the cinnamon and butter. Stir to combine.
12. Serve pancakes topped with cinnamon honey and reserved walnuts.