Two friends sharing food and their lives

Pumpkin Pancakes

Pumpkin Pancakes

Does anyone else love weekends as much as I do? I particularly enjoy those quiet weekends when you don’t have much planned. It’s a great time to relax and reenergize. For me that means cozying up with a great cup of coffee and making something extra special for breakfast, usually pancakes. My husband LOVES banana chocolate chip pancakes, but this time I made my favourite – pumpkin! I had some leftover canned pumpkin in the freezer from the dessert I made for Thanksgiving, and this was the perfect recipe to use it up. These pancakes are oh-so-fluffy even with the whole wheat flour. The combination of spices make these a perfect recipe for fall and the pumpkin spice everything season.


This recipe is from the Dietitians of Canada cookbook Cook!. It’s a great compilation of recipes from dietitians around Canada. Most are slightly healthier alternatives, but all are full of flavour. This recipe was the first one I tried from the book and it continues to be my favourite. These pancakes are excellent topped with maple syrup, nut butters or chopped nuts. 


Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp. lightly packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1 egg
1.5 cups 1% milk
1 cup pumpkin puree
2 tbsp. canola oil
1 tbsp. white vinegar
Vegetable cooking spray (optional)

Directions

1. Preheat oven to 200 degrees Fahrenheit.
2. In a large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.
3. In another large bowl, whisk together egg, milk, pumpkin puree, oil and vinegar. Add to flour mixture and stir to combine.
4. Heat a griddle or large nonstick skillet over medium heat. If using, spray griddle or skillet lightly with cooking spray. For each pancake, pour 1/4-1/3 cup batter onto griddle and cook for about 2 minutes or until bubbly around the edges. Flip and cook for 2 minutes or until golden brown. Transfer to a plate and keep warm in preheated oven. Repeat with the remaining batter, spraying griddle and adjusting heat between batches as needed.

Lauren



Leave a Reply