The Great Pumpkin pancakes

Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere.

— Linus Van Pelt, “It’s the Great Pumpkin, Charlie Brown!”

The fall season’s most popular ingredient is nutritious, delicious and can be prepared savory or sweet. On the sweet side, everyone is familiar with pumpkin pie and pumpkin muffins, but here’s a recipe that’s just a little more … sincere.

Whole wheat pumpkin pancakes combine the nutritional goodness of pumpkin with the sweetness and spice many people have come to expect. Whole wheat flour keeps you full longer, perhaps keeping you from grabbing that extra piece or three of candy. This recipe is perfect for a Halloween breakfast or anytime.

Whole wheat pumpkin pancakes freeze well, making them a great weekday breakfast option after a quick re-heat in the microwave.

Ingredients:

Directions:

1. Preheat your oven to the lowest possible setting.
2. Preheat a griddle, cast iron skillet, or nonstick pan to medium heat.
3. In a large bowl, combine all dry ingredients (first seven ingredients). Mix well with a whisk or fork.

4. In a separate bowl, mix wet ingredients together (next four ingredients). Stir until ingredients are combined.
5. Add wet ingredients to bowl of dry ingredients and stir until just combined.

6. If needed, grease your cooking surface with a very thin layer of butter or cooking spray. Using a 1/4 cup measuring cup, scoop out pancake batter and add to your griddle, spacing your pancakes two inches apart. The batter is fairly thick; use your measuring cup to spread out the batter if necessary. Cook pancakes for about two minutes per side until golden brown and cooked through. If you find your pancakes are brown but too moist inside, turn your heat down and cook at a lower temperature for a slightly longer time.
7. Transfer cooked pancakes to a cookie sheet or aluminum foil inside your oven to stay warm while you finish cooking the rest.

Makes 18 pancakes. Serves: 9. Serving size: 2 pancakes

Nutritional Facts