Maple Pecan Pancakes

I was tempted by this recipe  a few weeks ago when I saw it in the New York Times. The combination of nuts, cranberries, and maple syrup was just too much for me to resist, so I made it for my family for our Sunday breakfast. I had never used almond flour before, but when I discovered that it was simply ground up almonds, I figured I could make it myself using the "mix" feature on our blender. And I was right. The almond flour was combined with the whole wheat flour, baking power, baking soda and salt. Then I mixed the wet ingredients in a separate bowl. The contents of the two bowls were mixed together, then chopped pecans and dried cranberries were added.

I used plain yogurt rather than buttermilk, which made the pancakes very thick, and so they took a bit longer than usual to cook. James usually uses equal parts yogurt and plain milk when a recipe calls buttermilk. I may try that next time. Nevertheless, everyone found these very tasty.