Monday, December 21, 2009

Pumpkin Pecan Pancakes

Adding nutrition-packed pumpkin to breakfast items is a great way to start off your morning.  Pumpkin is packed with immunity-boosting vitamin A and beta carotene.  It's also delicious! By adding pumpkin, you greatly reduce the amount of oil needed in most recipes as well.

These pumpkin pancakes are easy to make, and leave your home smelling like the holidays all morning long.

  • 1 cup whole wheat flour
  • 1 cup unbleached flour (can use 2 total cups of whole wheat flour instead)
  • 2 Tbsps flaxseed meal (optional)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 - 1 tsp ground cloves
  • 1 Tbsp sugar OR 2 Tbsp brown rice syrup
  • 2 eggs
  • 1 Tbsp canola oil
  • 3/4 cup canned pumpkin
  • 2 cups milk (use more or less to achieve desired consistency)
  • 1/2 cup chopped pecans
  • Combine all dry (flour, baking powder, salt, cinnamon, ground cloves, flaxseed meal) ingredients together in mixing bowl.
  • In separate bowl combine beaten eggs, oil, pumpkin and 1 cup of the milk.  Mix well, and add to dry ingredients.
  • Add pecans and mix until batter is smooth consistency, adding more milk as needed.
  • Cook on hot skillet.
  • Enjoy without any topping, or with a little honey.

1 comment:

  1. and for gluten free swap out the wheat flours and add a similar amount of rice flour, buckwheat, potato, cornmeal PLUS 1 and 1/2 tsp of xanthum gum.