Sep 28, 2013

Posted by Jo W. 9/28/2013
Let's start the weekend off with some pumpkin pancakes, shall we?

I can't think of a more perfect breakfast on a cool autumn morning :)

Whole Grain Pumpkin pancakes

2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
3 Tbsp sugar
2 tsp pumpkin pie spice
1/2 tsp salt

1 cup pumpkin purée
1 1/2 cup milk
1 egg
1 Tbsp oil

In a mixing bowl, combine the dry ingredients. Combine the wet ingredients in another bowl. Add the wet mixture to the dry and mix just until combined. The batter will be pretty thick. 

In a lightly greased griddle or pan, drop the batter by spoonfuls, making sure not to overcrowd the pan. Spread the batter out a bit to make round pancakes (the thick batter won't spread on its own). Flip when the edges start looking cooked, and cook a couple minutes on the other side. 

Serve fresh off the griddle and with a drizzle of maple or agave syrup :)


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