Pumpkin Pecan PancakesPancakes don’t have to be a sugar-laden afterthought. When they're made with whole grains, pumpkin, and pecans they can be both healthy and delicious.
You can amp up the healthy pancakes by drizzling them with warm organic honey or maple syrup. I love these for dinner on a blistering cold evening with hot cocoa.
Or you can top them with warm applesauce or fruit.
Pancakes don't have to be breakfast foods. They can be a special dinner treat or dress up a casual weekend brunch.
These pancakes are bursting with antioxidants, carotene, heart-healthy unsaturated fats, and essential nutrients, which may lower your risk of cancer, heart disease, stroke, or other health challenges.
Ingredients
3/4 cup of whole wheat flower 3/4 cups unbleached flour 1/4 cup of oat bran 1/2 cups of chopped pecans 2 Tbsp brown sugar 2 tsp baking powder 1 tsp baking soda Heaping 1/2 tsp cinnamon 1/2 tsp of ginger 1/8 tsp of cloves 1/4 tsp salt 2 eggs 1 1/2 cup of buttermilk 1 cup of organic pumpkin puree 1 Tbsp melted butter
Instructions
In a large bowl, combine the flour with the oat bran. Add the pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mix well.
Use a separate bowl to whisk together the eggs, buttermilk, pumpkin puree and butter. Mix the batter until smooth.
Add the batter to the flour mix and stir until blended. Heat a non-stick griddle or skillet. Then pour a small amount, about 1/4 cup per pancake, into the skillet.
Once the skillet is hot go ahead and reduce the heat to medium-low.
Cook until small bubbles form on top of the pancakes. Flip the pancakes over when they are lightly browned along the edges.
Turn and cook the other side for about half the time you cooked the first pancake, until lightly browned. Be careful not to overcook or burn the edges.
Note: This recipe makes about 20 6-8" pancakes. If you prefer, you can cut the recipe in half. Or store any leftover batter in a tigtly topped container in the refrigerator for a day or so.