That’s right, veggies for breakfast. Pumpkin has to be the friendliest vegetable to put in anything. It tastes good and a testimony to that is my 2 1/2 year old eating six pancakes for breakfast today. (This recipe makes about 3 1/2 dozen pancakes because I like to freeze them for future use. However the recipe is easy to half if you don’t want that many.)
Whole Wheat Pumpkin Pancakes
3 c. whole wheat flour
1/2 c. packed brown sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. allspice
3 tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
3 1/2 c. buttermilk
1 can (15 oz.) pumpkin puree
2 tsp. vanilla
4 Tbsp. flaxseed meal in 3/4 c. warm water
1/4 c. cooking oil
Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a large mixing bowl.
In a separate mixing bowl, whisk together buttermilk, pumpkin, vanilla, flaxseed meal, and cooking oil.
Combine wet and dry ingredients and mix well.
Heat a griddle over medium heat or to when water just sizzles when dripped on it. Scoop 1/4 c. pancake batter onto the griddle. Flip pancake when bubbles rise and pop in the middle of the batter. Cook until batter is no longer doughy.
Serve with butter, maple syrup, whipped cream, toasted pecans, fresh fruit, or whatever is to you liking.
Food for Thought: To freeze these, simply allow pancakes to cool completely and then stack them with wax paper in between each pancake. Put stack into freezer bags (I use quart sized bags and stack about 6 pancakes in each). To reheat, simply pop into the toaster or microwave for about 30 seconds until hot.