Saturday, November 17, 2012

Quick and Easy Whole Wheat Pumpkin Pancakes

Okay, I know I've been promising these for awhile. They are SUPER easy and this week is the perfect week to enjoy them. Nothing says "Thanksgiving" like pumpkin!!

To start with, you will need some pumpkin puree--- NOT PIE FILLING!!!! You can either crack open a can (I like the organic pumpkin puree by Farmer's Market with a bpa free lining) or you can make your own (especially if you are baking off some pumpkins for pies this week anyways....)

For a full batch, you will need 1 cup of puree but I usually make a half batch. That will get you about 12, 4" pancakes. For our family (2 adult eaters and one small child eater) that is usually plenty. Especially if its a side dish to eggs or fruit. If you have a bigger family or want leftovers (they freeze beautifully!) go for the full batch!

To make these, we are starting with our homemade whole wheat baking mix (or Bisquick if you haven't gotten around to it yet)

Recipe: Wheat Pumpkin Pancakes (full batch)

2 cups whole wheat baking mix
1 cup milk
2 eggs
1 cup pumpkin puree
2 teaspoons pumpkin pie or apple pie spice mix (or just plain ground cinnamon)
2 Tablespoons sugar

1) Mix dry ingredients in a medium mixing bowl. Add eggs and milk. Stir to combine. Mix will be slightly lumpy. Stir in pumpkin puree.
2) Heat griddle and grease w/butter or coconut oil. Cook on medium heat until bubbles on top surface of pancakes pop and stay open briefly. Flip and continue cooking until second side is golden brown.
3) Top with butter and maple syrup.

If you are looking for a little extra something to fancy these up, stir into the batter 1/2 cup chopped nuts (pecans or walnuts would be nice) or flavored chips (chocolate actually goes well here but I happened to find an unused bag of cinnamon chips in the bottom of my baking supplies and they were AMAZING).

As always, your thoughts or comments are always welcomed below.

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