Whole Wheat Pumpkin Pancakes

These pancakes were the best and I certainly will be adding them to my breakfast rotation. This is a pumpkin recipe but don't be that fussy if you can't find pumpkin you certainly can substitute winter squash. I don't keep pumpkin pie spice on hand as making my own is quick. 






First mix together dry ingredients:

2 cup whole wheat cake flour
6 tsp. baking powder
1 tsp. salt
3 Tbsp dark brown sugar
1/2 cup chopped walnuts
2 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon, .5 tsp ginger,
.25 ground cloves, .25 tsp allspice)

In a separate bowl mix together:

1 1/2 cups milk (I used almond milk)
1 cup pumpkin (not pie filling canned or fresh cooked and pureed)
1 beaten egg
1 tsp vanilla extract
1 Tbsp vegetable oil (I used walnut oil)


Add the pumpkin mixture to the dry ingredients, stir to combine. Heat a lightly oiled griddle or frying pan on medium heat. Pour or ladle approx 1.3 cup the batter into the pan/griddle and spread with back of spoon if needed. (thickness of batter is personal preference) Cook until bubbles form in the center and edges begin to brown. Flip pancake and cook on the other side until lightly browned. Makes approx. 16 pancakes

Serve with warmed maple syrup.

Nutritional Info (without syrup)

* Servings Per Recipe: 16
* Amount Per Serving
* Calories: 126

* Total Fat: 4.25 g
* Cholesterol: 15 mg
* Sodium: 52.9 mg
* Total Carbs: 19.5 g
* Dietary Fiber: .75 g
* Protein: 3.25 g