I’m on my own this week with Thad in California for work and find it very different to cook without him here to share it. I had some pumpkin left over from the pumpkin bread I made last night so decided to whip up some pancakes this morning. The good news is that with Thad not here I have a few saved and get to have them for breakfast again tomorrow! I really love pumpkin and all the spices in these pancakes are delicious.
This recipe is adapted from a squash pancake recipe found on the eatliverun.com blog.
Whole Wheat Pumpkin Pancakes
- 1/2 cup plus 2 TB whole wheat flour (I actually mixed some whole wheat flour with a bit of leftover buckwheat flour I had from another recipe)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup milk (I used coconut milk)
- 1 egg
- 1 TB melted butter
- 1/3 cup pumpkin puree
- In a large bowl mix together dry ingredients.
- In a medium bowl, combine the egg, melted butter, milk and squash. Mix well.
- Add wet to dry and fold together til just combined. Let batter rest for 5 minutes.
- Heat skillet to medium, spray with cooking spray. Measure out batter with a 1/4 cup measuring cup, spread with back of spoon. Flip when pancakes have bubbles.
- Serve with maple syrup, banana and walnuts.