Wild Seeded Pancakes

Saturday pancakes gets a little wild with the addition of foraged seeds and maple syrup in the batter. Nutty and sweet, expect these flapjacks to become a family favorite.

What Makes these Pancakes Wild?

When we think of pancakes, we think maple syrup – and what better use for an iconic foraged food? Maple is used as the sweetener in the batter, so no need to pull out the sugar for this recipe. We’ve also included a foraged milk (hickory, black walnuts or a combo of both) that helps build layers of nuttiness from the inside out.

But most importantly, this recipe calls for 1/2 cup of mixed wild seeds and nuts, which gives these pancakes a little texture and surprise. We recommend sunflower, plantain, carrot, and hickory, but check the recipe notes for more options!

What if I Don’t Have any Foraged Nuts or Seeds?

Not to worry! Shop our marketplace for ingredients from foragers, farmers, and makers! (But chia, hemp, flax, and pepita seeds will also work!)

Wild Seeded Pancakes

Saturday pancakes gets a little wild with the addition of foraged seeds and maple syrup in the batter. Nutty and sweet, expect these flapjacks to become a family favorite.
Prep Time10 mins
Active Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: Foraged
Keyword: Nuts, Pancakes, Seeds
Yield: 8 pancakes
Calories: 100kcal
Cost: 10

Equipment

  • 2 bowls
  • 1 Skillet

Materials

  • 1 cup all purpose flour
  • 1/2 cup wild seeds and crushed nuts [see notes for ideas]
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 1 cup wild nut milk [hickory or black walnut - our favorite is a combo]
  • 1 egg
  • 3 tbsp melted butter plus more for cooking
  • 1 tbsp maple syrup plus more for serving
  • flakey salt for serving

Instructions

  • 1. In a large bowl, sift the dry ingredients together: flour, baking powder, salt, seeds, and nuts.
  • 2. In a small bowl, whisk the wet ingredients: nut milk, egg, melted butter, and maple syrup. Pour the wet ingredients into the bowl of dry ingredients and whisk until the batter is well combined but not smooth.
  • 3. Heat a skillet over medium heat and slick with butter. Ladle 1/4 cup portions of batter into the pan and brown on both sides. Serve with maple syrup and flakey salt.

Notes

Foraged seed and nut recommendations:
sunflower, plantain, carrot, hickory, maple, black walnut, acorns, lotus, oat, cooked wild rice.
Cultivated seed and nut recommendations:
chia, flax, pepita, hemp, pecan, walnut, cooked farro.

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