Friday, June 22, 2007

Pumpkin Pancakes (whole wheat)

Prep: 5 minutes
Yeild: About 18 4" pancakes

1 1/2 cups whole wheat flour
2/3 cup pureed, cooked pumpkin
1/2 tsp salt
1/2 tsp baking powder
2 Tbs dark brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
2 Tbs olive oil
1 cup milk
1 egg

Preheat griddle. Mix together dry ingredients. In separate bowl, combine pumpkin, egg, oil, and milk until well blended. Pour into dry mixture and stir until just mixed, batter may be slightly lumpy. Pour about 1/4 cup batter onto griddle for each pancake and cook until edges look dry, flip & brown the other side. Refrigerate leftovers until ready to use.

Suggested Sides:
Serve with butter (we use Smart Balance for an ideal omega-3 blend) and maple syrup. Also delicious with apple butter.

Tips & Tricks:
I use canned pumpkin as I don't have time to stew & puree pumpkin. I have a pumpkin cookie recipe that calls for most of a large can of pumpkin, so I make this with the pumpkin that is left over.

Make it Healthier:
This is a great recipe in that it is whole grain, high in beta carotene & fiber, and the olive oil is great for your heart. I use Vanilla Soymilk instead of dairy milk. To lower fat content, reduce olive oil to 1 tbs and add more milk for desired consistency-watch pancakes carefully, they burn faster this way!

How Kids Can Help:
Kids can blend together dry ingredients & mix the wet ingredients.


the_escapist said...

these were absolutely terrible. the texture was awful and they tasted so bland. hubby & i couldn't finish them. :(

Dawn said...

I made them today and thought they were great. I did omit the olive oil because I thought they'd be moist enough with just the pumpkin and I added cinnamon to the mix. And I added a 1/2 cup of regular whole oatmeal to the mix.

My kids and husband loved them. We thought the texture and flavor were great. What a great way to sneak a healthy vegetable or fruit into the kids!

Anonymous said...

These were great, thanks! I did add just a few cinnamon chips and chocolate chips ;)

Anonymous said...

These were yummy. I subbed splenda for brown sugar, omitted the olive oil, added an extra egg and additional milk to thin batter a bit. They were also very filling. I didn't get hungry mid morning.

Pumpkin is a great food for filling you up when you are dieting. I add it to oatmeal and vanilla yogurt for a very satifying snack

Anonymous said...

I wasn't impressed. I love pumpkin pancakes but these were doughy and not much flavour even though I added extra cinnamon and pie spice. I had to use the all-purpose flour as suggested in the note. If you do that you need to reduce the amount since cake flour is ultra-light. I sifted it 4 times. I used milk with lemon juice instead of buttermilk. So my question is do these turn out fluffy with the original directions? Ours were pasty. Also does your cake flour have soda in it already? I had to use a lot of extra milk because it was extremely thick. What consistency do you get from the original recipe?