Whole Wheat Pumpkin Pancakes
These pancakes were the best, we’ll certainly will be adding them to my breakfast rotation. This is a pumpkin recipe but don’t be that fussy if you can’t find pumpkin you certainly can substitute winter squash or mashed sweet potato. I don’t keep pumpkin pie spice on hand as making my own is quick and easy thing to do.
Whole Wheat Pumpkin Pancakes
- First mix together dry ingredients:
- 2 cup whole wheat cake flour
- 6 tsp. baking powder
- 1 tsp. salt
- 3 Tbsp dark brown sugar
- 1/2 cup chopped walnuts
- 2 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon (.5 tsp ginger,)
- .25 ground cloves (.25 tsp allspice))
- In a separate bowl mix together:
- 1 1/2 cups milk (I used almond milk)
- 1 cup pumpkin (canned pie filling or fresh cooked and pureed)
- 1 beaten egg
- 1 tsp vanilla extract
- 1 Tbsp vegetable oil (I used walnut oil)
- Add the pumpkin mixture to the dry ingredients, stir to combine.
- Heat a lightly oiled griddle or frying pan on medium heat. Pour or ladle approx 1.3 cup the batter into the pan/griddle and spread with back of spoon if needed.
- (thickness of batter is personal preference)
- Cook until bubbles form in the center and edges begin to brown.
- Flip pancake and cook on the other side until lightly browned.
- Serve with warmed maple syrup.
Do you have a favorite pancake recipe?
