For Saturday brunch I came up with these relatively healthy pancakes with the flavors of pumpkin pie. I learned at the last minute we were out of maple syrup, so I drizzled just a little heated caramel ice cream topping on Kat's. For my own, I spooned on some homemade ginger-peppercorn syrup. It doesn't sound like a sweet treat, but it really brought out the pumpkin flavor in this breakfast.
Whole Wheat Pumpkin Pancakes
1-1/2 cups whole wheat flour
1/4 cup sucanat, brown sugar, or sugar of choice
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2 eggs
1-1/4 cup milk
1/2 cup pumpkin puree (canned or fresh)
2 tablespoons coconut oil, or oil of choice
Pan spray
In a large bowl, combine dry ingredients and mix well.
In a separate medium bowl, whisk milk with eggs and pumpkin.
Pour egg mixture into flour mixture and stir well. Add additional milk if batter is too thick. Stir in oil; if using coconut oil, melt it first if it is solid.
Heat large skillet or griddle over medium heat. Spray pan with pan spray before each pancake. Using 1/4-cup measure, measure batter onto hot griddle. Cook until bubbles form and break on surface. Flip to other side and cook and additional 1-2 minutes. or until cooked through.
Serve with butter and maple syrup, caramel topping or ginger syrup.
Makes about 14-15 4-inch pancakes.
