I love the fall season and the flavor of pumpkin and spice. I came up with a recipe for pumpkin pancakes using whole wheat pastry flour instead of white flour. I found that by using whole wheat pastry flour mixed with oat bran I was able to achieve a lighter texture and the taste I was hoping for. This recipe yields about 5 servings at 345 calories per serving.
Whole Wheat Pumpkin Pancakes
1 1/4 cups 1% milk (or preferred milk)
2 eggs
3/4 cup solid pack pumpkin
2 teaspoons vanilla
2 Tablespoons vegetable oil
3/4 cups whole wheat pastry flour
3/4 cup oat bran (I used Bob's Red Mill)
1 Tablespoon baking powder
2 Tablespoons sugar or preferred sweetener
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
In a separate bowl combine milk, eggs, solid pack pumpkin, vanilla and vegetable oil and whisk until smooth.
Whisk together dry ingredients including whole wheat pastry flour, oat bran, baking power, sugar or preferred sweetener, nutmeg, ginger, cinnamon, ground cloves, salt and chopped pecans.
Fold mixture into dry ingredients and stir together to combine.
Preheat griddle at a low temperature and spray or grease surface to prevent batter from sticking. Add 1/4 cup batter or to preferred size.
Cook until bubbles form on the surface and flip when the edges are dry.
Place on a serving plate and serve immediately.
Top with additional pecans if desired. Enjoy!!
