I got this recipe from a fellow blogger friend. Julia over at Juggling with Julia. Check her site out, she’s a lot like most of you, a working mom making things work a healthy way for her and her family. Thanks Julia I can’t wait to try these for my family this weekend!! I hope to make these Saturday morning as a little guilt treat for my daughter because she is going to stay at Nana’s house with Nana and TT so daddy and mommy can have a date night 🙂 I feel bad so why not fill her up with yummy pancakes!! Honestly I’m scared, I’ve never made pancakes from scratch LOL….that and well I’m proud that I have all of these ingredients in my home!!
Makes ~16 medium pancakes
Recipe adapted from Allrecipes.com
1Â cup all-purpose flour
1 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups nonfat milk
1 cup pumpkin puree
1 egg
2 tablespoons canola oil
2 tablespoons white vinegar
1) Preheat non-stick griddle or large pan to medium heat.
2) Put all dry ingredients (flours through salt) in a large mixing bowl and combine well.
3) In a separate bowl, add the milk, pumpkin, egg, oil, and vinegar. Stir until well-combined.
4) Add wet ingredients all at once to dry ingredients, and stir with a large spoon just until moistened.
5) Prepared pre-heated griddle with spray oil. Spoon about 1/3 cup of batter onto griddle. Cook about 3-5 minutes, until pancake is lightly browned, then turn and cook 2-3 minutes more. Serve with honey cinnamon butter (recipe below).
Honey Cinnamon Butter
Makes ~1/2 cup
1/4 cup butter (half a stick)
1/4 cup confectioner’s sugar
2 tablespoons honey
1/2 teaspoon ground cinnamon
Soften butter in microwave for about 20 seconds. Stir in sugar, honey, and cinnamon and stir until well combined.
