Wednesday, November 7, 2012

Whole Wheat Pumpkin Pancakes

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.
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