I’ve been making these things for weeks now and I can’t remember what inspired me the first time around. I think it was because I wanted to make banana pancakes but I didn’t have any bananas. I glanced over at our Halloween pumpkins and der…. why haven’t I thought of this before?!?
The kid is a HUGE fan. He likes to dip them in a maple/pumpkin sauce I make. I like them straight up and the people at work preferred them with good old fashion maple syrup. I made about 3 dozen to bring for a charity event. A few people went for seconds so I’m assuming they liked them. I realize not everyone is a whole grain nut like me so if they were expecting traditional white fluffy pancakes they were disappointed. These are a bit denser, real moist and tad bit sweet. Just the way I like them! :)
- 1/2 cup whole wheat flour (60g)
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup pumpkin puree (120g)
- 1 egg
- 1 tbsp Agave Nectar or Honey (20g)
- 1/2 cup Skim Milk or Almond or Soy
Mix the flour, baking soda, baking powder, pumpkin pie spice and cinnamon.
In another bowl add the pumpkin, egg, agave and milk. Whisk until frothy.
Combine the flour mixture and pumpkin mixture, mix until just blended.
Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Peak underneath for a light brown color, then flip.
|Servings||Amt per Serving|
|2||2-4 cakes based on size|
|225||4g||6g||old: 4 new: 6|