Monday, October 3, 2011

Whole Wheat Pumpkin Pancake Recipe

My husband goes to work at 7:30 and I'm not enough of a morning person (or heck, a morning person at all!) to be serving up breakfast at 7:00 on weekdays. So Monday-Friday, we're more of a cereal, toast, yogurt, or microwaved oatmeal kind of family. It's the cold, harsh truth.

However, on the weekends, when we can eat breakfast at 9:00, I enjoy rummaging around in the kitchen and making something a little more spectacular than peanut butter toast.

Last Saturday I decided to make pancakes. I happened to have just recently made some pull-apart pumpkin bread for a friend and had some leftover pumpkin sitting in my fridge staring at me just begging to be eaten. And and since you can't always have pumpkin pie for breakfast (gosh darn it!), I decided to settle for the next best thing - pumpkin pancakes!

I made these with whole wheat flour and honestly, I think pumpkin recipes are the best place to sneak whole wheat flour in if you don't normally use it because the pumpkin keeps everything tender and super moist.

Yumminess. If you have kiddos who go to school, you could save the extras for their lunch the next day. Just send 'em along with a bit of syrup or applesauce to dip with. Or make a pancake sandwich with cream cheese or jam inside.

Maple syrup is especially good when combined with pumpkin pancakes.

Or you can go a healthier route - I cooked sauteed slices from 1 apple in about 1 tbsp. of butter and sprinkle of cinnamon. After a minute or two I added about 1/2 cup apple cider (remember, I'm an addict right now) and brought it all to a boil. I let it continue to boil while I made the pancakes and then served a heaping spoonful on top of them.

You could also freeze the leftovers (if you have any) - click here for my pancake/waffle freezing tip!

Healthy Whole Wheat Pumpkin Pancakes
Yields about 1 dozen medium-sized pancakes

1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 cup buttermilk (make your own - click here)
2/3 cup pumpkin puree
2 eggs, beaten 
1 tsp. vanilla
2-3 tbsp. honey
3 tbsp. vegetable oil

In a mixing bowl, combine flour, baking powder, salt and cinnamon together. Make a well in the center of your dry ingredients and add all the remaining ingredients into that well. Stir together until well-combined (batter will still have some small lumps; it's okay!).

Heat a skillet or griddle to medium heat. Lightly oil the pan. When the skillet is hot, scoop pancake batter onto it in 1/4 or 1/3 cup measurements. Cook for a couple minutes; when the pancake starts to bubble, flip them over and cook on the other side until cooked through.

This post is linked to $5 Dinners. Click here to see a wide variety of yummy budget-friendly meals you can make.

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