Description
Scrumptious pumpkin pancakes made with 100% whole wheat flour. Get your fiber and Vitamin A this morning!
Ingredients
- 1 cup Whole Wheat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Allspice
- ⅛ teaspoons Ground Cloves, Scant
- 2 whole Eggs
- 1 cup Buttermilk
- 3 Tablespoons Applesauce Or Vegetable Oil
- 1 Tablespoon Honey (or 3 Tablespoons Of Sugar Or Malted Milk Powder)
- ½ cups Pumpkin Puree (such As Libby’s)
Preparation
1. Preheat skillet until water drops sizzle and disappear, or 350ºF on an electric skillet. In a batter bowl, mix whole wheat flour, baking powder, salt and spices. Whisk together.
2. Add eggs, buttermilk, applesauce, honey and pumpkin puree. Whisk together until combined. Do not overbeat. Add 1-2 tablespoons of buttermilk if the batter is very, very thick.
3. Pour batter onto the skillet and flip when small bubbles form on top. Cook another 3 minutes or so until the other side is golden brown. Do not take off the griddle too early—thicker whole wheat pancakes tend to take longer to cook than regular pancakes.
Enjoy with pumpkin butter, apple butter (my son’s favorite), bananas and nuts, maple syrup, or Cool Whip just like a pie!
