Whole Wheat Pumpkin Pancakes

 

Yields:  about 18-20  servings           Prep Time:  10 minutes       Total Time: 30 minutes

 

The favorite pumpkin pie spice has landed for breakfast in a wholesome whole wheat flour based pancake!  Fluffy and perfectly spiced with the warm flavors of fall, starring the nutritionally dense pumpkin, these pancakes are rich in fiber, vitamin C and beta carotene.

 

Ingredients

2/3 cup pumpkin puree

1 cup whole milk

1 egg

2 tablespoons brown sugar

1 teaspoon vanilla

3 tablespoons melted butter, plus 1 teaspoon for cooking pan

1 1/2 cup whole wheat pastry flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

 

Directions

1. Combine pumpkin puree, egg, brown sugar, vanilla and butter in a bowl. 

 

2. In a separate bowl, combine whole wheat pastry flour, baking powder, salt, cinnamon, ground cloves and allspice.  Mix well.

 

3. Slowly mix half of the milk into the pumpkin mixture.  Begin to add the flour mixture, one cup at a time and mix well until the flour is thoroughly combined into the batter.

 

4. Add the rest of the milk into the batter, incorporating with a whisk or a fork so there are no lumps.

 

(Note: My helper did not follow instructions, and everything was dumped in at once.  So, we had a lot of lumps to whisk out!)

5. Heat a skillet pan to medium low heat (may differ depending on pan and heat source) and melt 1 teaspoon of butter.

 

6. When the pan is hot, slowly pour about 1/4 cup of batter into the pan.

 

7. Cook about 1-2 minutes until pancakes start to bubble through, then flip to other side for another minute or until thoroughly cooked. Remove from heat and serve.

 

 

So, it was the end of pumpkin week at The Nourished Seedling, where (I kid you not) I made a new pumpkin recipe every day.  I felt exhausted and getting close to being rather tired of pumpkin.  Plus, I swear the kids were starting to get a slightly orange hue to them…

 

However, I still had a teeny bit of freshly roasted and pureed pumpkin left that a friend had so kindly brought over.  Morning came and I groggily (and rhetorically, mind you) asked my toddler what I should make for breakfast. She immediately answered, “pancakes.”  Since I still hadn’t had coffee, I must not have been thinking clearly, because I just listened to her and started to work creating pumpkin pancakes.

 

These actually came together beautifully.  What made it even more picturesque was the pure maple syrup drizzled on top and the orange-yellow leaves falling outside of the window.  Soon enough someone started crying, another spilled their water all over and the third slammed their finger in a drawer.  Picturesque can only last so long with three little ones…

 

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