Pumpkin Pancakes

Source: Martha Stewart

I love, love, love pumpkin flavored baked goods! This is one of my favorites over the winter season.

Original	Possible Alternatives	Whole Grain Version
1 ¼ C all-purpose flour	1 ¼ C whole-wheat flour	½ C milk
2 TBSP sugar	1 TBSP honey	1 C yogurt
2 tsp baking powder		2 eggs
½ tsp cinnamon		3 ¼ C soaked grains*
½ tsp ground ginger		Same spices as original recipe
¼ tsp salt		½ C pumpkin puree
1/8 tsp nutmeg		1 tsp baking soda
1 pinch of cloves		1 tsp salt
1 C milk
6 TBSP canned pumpkin puree
2 TBSP melted butter	1 TBSP plain yogurt + 1 TBSP apple sauce
1 egg
	1-2 tsp flax seeds

 My preferred topping: Apple cheese cake topping. See the Breakfast blog

Original and Alternative recipe

Whisk: Flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg and cloves

In separate bowl, stir together: Milk, pumpkin, butter and egg.

Fold into dry ingredients

Pour ¼ cup batter for each pancake on a greased skillet.

Whole grain recipe

I love cooking with whole grains and it is simpler than I originally thought it would be. Grains are amazing things that are rich in vitamins, minerals, proteins, fatty acids, and fiber. It does take pre-planning since most grains need to be soaked overnight prior to cooking so I don’t use whole grains every time. I consider it more of a hobby and an healthier option vs. a necessity as some purist do. You can still get plenty of nutrients from a well balanced meal so it’s fine to cook using whole wheat flour if you must. I will write a blog in the near future on all-purpose flour vs whole wheat vs whole grain, it’s a pretty interesting story.

Blend milk, yogurt, eggs, grains, pumpkin and spices on high until smooth.

Add soda and salt and blend just enough to combine. Let sit for a few minutes or until soda is done puffing then re-blend for a couple seconds.

Pour ¼ C of batter on preheated skillet

If pancakes are too thin, add more yogurt

*Most grains are easier to digest and healthier when soaked overnight, the exceptions are quinoa (which is presoaked prior to distribution) and millet. I usually use 1 ¾ C hard wheat with ¾ C of a mixture of grains call Breakfast Blend and soak them in plenty of water overnight. The hard wheat seems to stick together better. When I have used just millet it was crumbly