Recipe: Disappearing whole wheat spiced pumpkin pancakes
A delicious light & fluffy fall breakfast pancake made with real pumpkin and whole wheat flour.
Servings 3 -4 people
Ingredients
- 2 cups organic whole wheat flour (we use Great River certified organic, stone ground whole wheat flour or naturally white whole wheat organic flour)
- 2 Tb. real maple syrup or honey
- 2 tsp. cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tsp. Chinese five spice
- 1/2 tsp. ginger powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 2 cups whole organic grass milk
- 1 duck egg or extra large chicken egg
- 1 cup pumpkin puree
- 2 tsp. vanilla extract
- 1 tbsp of melted butter or sunflower or saflower oil
- Use butter when cooking pancakes in pan
Instructions
- In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
- In a separate mixing bowl, combine the dry ingredients: flour (we recommend Great River stone ground organic whole wheat flower - we buy it in bulk), baking powder, baking soda, and spices. Whisk until uniformly mixed together.
- Combine the wet and dry ingredients and whisk or blend together.
- Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
- Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
- Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
- Stack 'em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!