Sunday, October 12, 2014
Healthy Pumpkin All the Things Part Two!
I don't make a lot of pancakes, I'm not generally a "sweet" breakfast person. But again, this goes back to my Sunday Brunches. Sometimes I just want something special and rich to treat myself! These pancakes really did the trick, with some scrambled eggs and a few slices of turkey bacon.
Due to the pumpkin puree and the use of the whole wheat flour, they create a more dense pancake but I'm okay with that! A little goes a long way here!
Pumpkin Pie Pancakes
1/2 cup pure pumpkin puree
1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp cinnamon (optional, I just like cinnamon)
1 tsp vanilla
1/2 cup unsweetened or low fat milk (Use half the milk first then add more if you need it)
Beat all ingredients until smooth. The batter should be a little bit on the thin side, this could require a little more or less milk then 1/2 cup. Use your best judgement.
Heat a griddle or non stick skillet to medium heat. Spray with cooking spray and spoon a ladle full of batter into pan. Once the sides start to pull up and you see some bubbles in the tops, flip and cook on the other side.
Yield: 6 medium sized pancakes
Tip: If you're not into maple syrup, sprinkle some toasted pecans and a bit of honey on top of these bad boys. If you're feeling really crazy, put a scoop of butter pecan ice cream on there! (Not 21 Day Fix approved lol)
(21 Day Fixers- 2 pancakes=1 yellow, depending on the size)
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