Whole Wheat Pumpkin Pancakes With Maple Pecan Syrup


var r = document.URL;

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!

You May Also Like...
breakfastpumpkin scones

Recipes

Recipes.

Pecan Feta Green Salad With Lemon Garlic Dressing

pecan feta green salad

I have chosen to make something a little more healthier as I’ve been baking a lot this holiday season. I love salads that have a lot of flavor and crunch, so I always add some sort of nut like pecans or almonds as a topping. The addition of cheese always makes a salad even tastier! This pecan feta green salad is comparable to a Greek salad minus a few ingredients. The amount you make is up to you, but my recipe serves one. That’s me!

Ingredients

4 cups chopped romaine lettuce

1 medium tomato

1/2 chopped cucumber

1/4 cup reduced fat feta

1/4 cup pecans

1/4 cup lemon juice

2-3 tablespoons olive oil

salt and pepper

1 garlic clove minced

Directions

Rinse your romaine lettuce in a salad spinner or colander. Chop your tomato and cucumber and all three to a large mixing bowl. Sprinkle with pecans, and feta cheese.  Drizzle as much as you like of your lemon garlic dressing.  Toss well, and place in a salad bowl. It’s as easy as that! Enjoy!

Lemon Garlic Dressing

Mince your garlic by hand on a cutting board, or use a garlic press. Add to a small bowl. Next add your lemon juice, olive oil, salt and pepper. Taste your dressing. If you need more salt, add it. You may also want more lemon, or garlic. Stir well, and add to salad.

Some other ingredients you may add:

red onion

avocado

dried cranberries

fresh fruit

pumpkin seeds

your favorite dressing

tuna, chicken, or fish

different cheese

croutons