in the spirit of using up my groceries before i return home for the holidays, i decided to make some pancakes for a sunday morning breakfast. one of my favorite fall/winter flavors is pumpkin so i always stock up on pumpkin puree whenever i am grocery shopping. besides using it in pie, i add it to my morning oatmeal, into yogurt, and as a quick soup base. these pancakes are not as fluffy due to the whole wheat flour, but i think the grainyness and nuttiness that the whole wheat adds compliments the flavors pretty well. i add several pancakes with some greek yogurt, a sliced comice pear, a smear of almond butter, warm maple syrup (grade b!), and a sprinkle of cinnamon sugar. nomnomnom.
adapted from martha
3/4 c whole wheat flour
1/2 c all purpose flour
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
1/2-3/4 tsp cinnamon
1/4 tsp freshly grated nutmeg (must be fresh!)
pinch of ground ginger or cloves, if you wish
1/2 cup or so milk (i used soy)
3/4 cup pumpkin puree
2 tbsp canola oil or melted and cooled butter
1 tsp vanilla
optional- chopped toasted almonds or chocolate chips
whisk together the whole wheat flour, all purpose flour, brown sugar, baking powder, salt, and spices. in a separate bowl, whisk together the milk, pumpkin, eggs, canola oil or butter, and vanilla. gently combine the two mixtures, stirring a little as possible; some lumps are ok. heat your griddle or cast iron skillet over medium highish heat until a droplet of water dances and grease with a bit of butter. pour pancakes to your desired size and sprinkle with nuts or chocolate chips. the pancakes are to flip when the edges look dry and there are bubbles on the top. serve with your desired toppings and nom.