There’s nothing like having something pumpkin once the weather cools and fall hangs in the air. Anything pumpkin goes for me this time of year: pumpkin bread, pumpkin pie, pumpkin cookies, pumpkin muffins. I realized this year that I’ve never made pumpkin pancakes, so I knew I had to find a healthy recipe and give it a try! And a yummy recipe I found!
Using freshly milled flour makes a difference in taste and nutrition! I love making my own flour!
I love using cast iron skillets! They are perfect for pancakes and safe to use {unlike the traditional non-stick griddles}.
This pancake and syrup recipe was adapted from Real Food Enthusiast.
Recipe:
1/2 cup freshly milled whole wheat flour
1/2 tsp. baking soda
2 tsp. pumpkin pie spice {or 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, 1/4 tsp. nutmeg}
1/2 cup canned pumpkin
4 eggs
2 tbsp. honey
3 tbsp. milk
1 tbsp. butter or coconut oil
1 tsp. vanilla extract
- Mix the dry ingredients together {the four, baking soda and spices}.
- In a separate bowl, whisk the rest of the ingredients until well combined.
- Mix the dry and wet ingredients together.
- Spoon batter onto a buttered pan.
- Flip pancakes over when edges start to look dry and small bubbles form.
You can also give this yummy syrup a try. I loved it over these pancakes! What a healthy syrup compared to pancake syrup the average household buys!
Cinnamon Syrup:
1/2 cup honey
1/4 cup butter
1/4 tsp. cinnamon
Heat the honey, butter and cinnamon together until they are melted and mixed together well. Stir often while it’s melting. Serve over pancakes.
What is your favorite thing to make with pumpkin?
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