Whole Wheat Pumpkin Pancakes With Maple Pecan Syrup


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wholewheatpumpkinpancakes

Loving the use of pumpkin lately. It's one of my all time favorite Fall ingredients. Pumpkin is a very versatile, and I love using it in soups, desserts, and breads. Today I am using it in whole wheat pancakes for the family with a sweet maple pecan syrup! Lately I've had an addiction to maple syrup, so these pancakes are just another great excuse to use it! Trying to limit the amount of white flour as well, so I swapped it out for whole wheat flour and added a little oatmeal for heart healthy nutrition. My almost two year old son will be eating these as well, and he can be a picky eater, so I try to sneak in good, wholesome ingredients when I can. He doesn't even taste the difference!

Ingredients

1 cup whole wheat flour
1/2 cup oat flour (grind oats in food chopper)
3 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tbsp sugar
1 1/4 cup milk ( your choice)
1 cup canned pumpkin puree (or make your own here)
1 egg beaten
butter for cooking

Maple Pecan Syrup

1 tablespoon butter
1 cup maple syrup
1/2 cup chopped pecans
1 tbsp brown sugar

Directions for Pancakes

In a large mixing bowl add whole wheat flour, ground oats, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together and set aside. In another bowl, add your sugar, beaten egg, pumpkin puree, and milk. Mix until blended. Next add your wet pumpkin mixture to your flour and oats. Blend until well mixed but not overly smooth. Let sit for 15 minutes. This will allow your pancakes to be fluffier.

Meanwhile for your Maple Pecan Syrup...

In a medium sauce pan, add butter, brown sugar and pecans, cook on medium low for 2-3 minutes an stir to coat. Next add your maple syrup, and cook just until warm. Set aside until ready to use.

Now that your pancake mix has been sitting, and your syrup is ready to go, you may start cooking your pancakes. Add some butter to a pan on medium, at least a teaspoons worth. Drop pancake mixture with a ladle or ice cream scoop and let cook until small bubbles appear. Flip over and cook until pancake is ready. This should only take a couple of minutes. You may also make them into silver dollars, or 8 large pancakes like I did. Serve right away and top with warm maple pecan syrup, Enjoy!

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Recipes

Recipes.

Cream Cheese Stuffed Strawberries

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Cream cheese and strawberries, a great combination! Add a little vanilla and almond extract, some powdered sugar and chocolate shavings, and you’ve got yourself a sweet little bite of heaven! Especially for Valentine’s Day which is only 3 days away now. These delightful little bites are also great for a crowd. Bring them to a brunch, or just make them for your loved ones. That’s what I plan on doing! These cream cheese stuffed strawberries can be made with a light cream cheese too, if your watching your fat content. I however used full fat, afterall your not filling your strawberries up to the point of it looking ridiculous! Enjoy them..

Ingredients

1 Pound Fresh Strawberries
8 ounces Philadelphia Cream Cheese
1 tsp Vanilla Extract
1 tsp Almond Extract
1/2 Cup Powdered Sugar
Chocolate shavings
Directions

First, rinse your strawberries well, remove any green stems, and with a small melon baller remove the inside of your strawberries. Set your hollowed strawberries aside. Next in a large mixing bowl, blend your cream cheese, powdered sugar, vanilla and almond extracts. You may use a fork or a hand mixer.

To fill your strawberries, use a piping bag or plastic snack bag and fill with cream cheese mixture. Cut the end of your bag, and pipe into each strawberry. I didn’t use a tip with my bag by the way. Place on a plate and grate chocolate shavings over your delicious strawberries. You can chill them or eat them right away! They go well with some nice champagne too!

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Potato Carrot Pancakes

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Potato Carrot Pancakes! I actually made these for breakfast alongside scrambled eggs, but you can make them as an appetizer or snack too. They are really crispy, and delicious.  These can be made with any type of potato like sweet potatoes, white or Yukon golds. They are easy to prepare and are good when eaten hot, or room temperature. Makes about 10-12 potato pancakes.

        Ingredients

  • 1 large potato
  • 1 medium carrot
  • 1/2 cup white onion
  • 1 egg beaten
  • 1/4 to 1/2 cup flour
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon parmesan cheese
  • oil for frying, canola, or whatever oil you prefer

Directions

In a large bowl grate your potato, onion and carrot. Set aside. In another bowl beat your egg, and add garlic powder, parmesan cheese, salt, pepper. Mix all ingredients except flour.  Start by adding 1/4 cup flour and mix well. Your batter shouldn’t be too wet or too dry. If it seems too wet add a little more flour.

For frying heat canola oil in a large non stick pan. Drop heaping tablespoons of batter into hot oil. You may add a little butter for flavor as well, but it is not needed. Once your potato pancakes are slightly browned, flip them over to cook on other side. Once that side is browned up, place on a paper towel lined dish, and sprinkle with salt while hot. You can eat your potato carrot pancakes with a sour cream or ketchup if you’d like. Enjoy!