Whole Wheat Pumpkin Pancakes
Good grief, I am so tired this morning. I was up half the night with a sore throat and a head cold. Blah! I happened to have the day off already…lucky me. Here is the list of the big plans I have/had for this day. I want to deal shop early. Give mom a perm. Work on my blog. Mow the back yard lawn. Pick all the tomatoes. Make a fabulous, creative dinner…okay I’ll be lucky if I even make dinner. Actually chicken soup would be a perfect meal for the way I feel. I think I will put one in the slow cooker 🙂
I wanted to share another pumpkin recipe with you. I made these on Sunday and they were so delicious.
2 cups whole wheat flour
1 teaspoons baking soda
1 teaspoon cinnamon
1/4 cup sucanat/brown sugar (packed)
2 cups pumpkin puree
1 – 2 cups milk
real maple syrup
Sift the flour into a large bowl.
Add baking soda and cinnamon and mix together.
Add the sugar, I sifted mine because I’m using sucanat. If using brown sugar don’t sift.
Add pumpkin and milk (I used 2 cups) stir together thoroughly to desired consistency. You can use a mixer to infuse more air if you want them fluffier.
Heat oil in a fry pan or on a griddle over medium heat. I use a 1/3 measuring cup to have even pancake size. When griddle/pan is hot add mixture. Turn when they start to look dry and bubbles form all over the tops.
Flip over once and continue cooking until brown and cooked in the center. These take longer to cook then pancakes made with white flour. Wheat flour has a slightly heavier consistency and it absorbs a bit more liquid. They smell heavenly cooking.
You can keep them warm on a glass plate or pan in the oven on low while you cook the rest of the pancakes. Serve with real maple syrup. If you haven’t tried real maple syrup please give it a try. It’s more expensive but the flavor is undeniably better then the sugar stuff
I just looked outside and it’s raining…think I’ll grab a box of tissues and my blanket and enjoy the rain.
May your day be filled with peace and love,
I like to visit these parties.