Breakfast of Champions….Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes

Today was crepes, pancakes and waffles day at school.  I have always loved pancakes and waffles, and crepes always remind me of Paris, so it was an excellent day at school. Growing up, we got to have pancakes for dinner when my dad was away.  He never liked pancakes so it was a treat for just us girls.   It was a surprise for all of us when pancakes became a daily staple for him while he was on chemotherapy.  He said maple syrup was the only thing that tasted right, so he had pancakes just about every day for almost a year.  My mom could make them in her sleep!  Now anytime I have pancakes I eat them in honor of my dad.   I bet he would have liked these.  They are a pretty healthy version, with pumpkin, spelt or whole wheat flour, some yogurt, and only sweetened with a little maple syrup. We made ours small little silver dollar pancakes but you can make them any size you like. I am sure you can make the whole batch and put them in the freezer separated by wax paper or in a ziplock in the fridge and then reheat them in your toaster over.  I think they would be really good with a little maple syrup and a drizzle of almond butter.  What a great way to start your day!  Enjoy! 

Sorry for the short post….my nutrition module that runs concurrently with baking has tons of reading every night!  

Pumpkin Pancakes

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients (3 -4 servings)

  • 1 1/4 cups spelt flour, or white whole wheat pastry flour or all purpose flour
  • 1 Tbsp baking powder
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup plain yogurt (2%, not Greek yogurt)
  • 1 cup of milk
  • 1/2 cup canned pumpkin
  • 1 egg, beaten
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp safflower oil, plus more for cooking

Instructions

Combine the flour, baking powder, pumpkin pie spice, and salt in a large bowl.

In a medium bowl mix together the yogurt, pumpkin, egg, oil, vanilla, maple syrup, and milk.

Add the wet ingredients to the dry ingredients. Mix just until incorporated. Do not over mix.

Heat a large non-stick skillet or griddle over medium heat. Coat the skillet with oil. Pour about 1/4 to 1/3 cup of batter for each pancake into the heated pan, being careful not to make them too close together. Cook until bubbles appear on the surface and the top starts to look a little dry. Turn and cook until brown on the second side. Serve with maple syrup. You may also top with nuts or drizzle with almond butter.

Tip: It helps to start by just cooking one small pancake first. Taste it. Adjust your batter by adding more spice or more sweetener as desired. Also, if the pancake is too thick and dense, add a little water to your batter to make it a bit thinner. If you batter is too thin and your pancakes are too flat add a bit more flour. Also, cook these as soon as you make the batter or the baking powder will use it power. If you need to delay cooking, don't combine the wet and dry ingredients until you are ready to cook.

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