Oh, hi! Remember me? Yes, I'm still here. I'm just behind. We just returned from our first family trip to Disney World, and I'm scrambling to record all the fun on our family blog before catching up on food-related posts. Trying to keep my priorities in line, OK? A couple weeks ago I made these fantastic whole wheat pumpkin pancakes. They pretty much tasted like regular delicious pancakes with a touch of cinnamon, except they also contained pumpkin and used all whole wheat flour. Score, right? 'Tis the season for all things pumpkin, people. Live it up.
Whole Wheat Pumpkin Pancakes
-adapted slightly from thrivinghomeblog.com
- 2 cups whole wheat flour (I used white whole wheat)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 cups milk
- 4 teaspoons melted butter or coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup canned pumpkin (plain pumpkin, not pumpkin pie filling)
- 1 teaspoon vanilla
Mix the first 4 ingredients (flour through sugar) in a large bowl. Mix the rest of the ingredients (milk through vanilla) in another. Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix. Let the batter rest for about 5 minutes. Cook batches in buttered (or greased with coconut oil) skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown. Serve warm with butter and real maple syrup.