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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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

Chocolate Saltine Pecan Crunch

chocolatesaltines

Every year for the last 3 years I have made chocolate crunch with different layers of chocolate. This year I wanted to try something new. I thought using chocolate and saltines was the weirdest combination until I tasted it! To my surprise it was awesome! Crunchy, sweet, salty, it has everything you want in a chocolate crunch recipe.  I’ve added a bit more then pecans as you will see in my ingredients. Chocolate saltine pecan crunch is great for the holidays, or any day for that matter. I plan to take mine to my brother’s house for New Years Eve, if it lasts the next few days in my house!

Ingredients

2 sticks butter

1 cup brown sugar

1 bag white chocolate chips

1/2 cup heath bar bits

1/2 cup chopped pecans

1 sleeve saltine crackers, about 40

First you’ll want to line up your crackers side by side in a baking tray. Next a medium sized pan, melt your butter and add brown sugar.  When combined and melted, immediately pour on top of crackers. Spread out with a spatula until every cracker is covered in sugar and butter. Next while the mixture is still hot, sprinkle on your chocolate chips. Let them melt for a minute and spread the chocolate out until covering the crackers as well. Next, take your pecans, and heath bar, and add as your topping. Let sit for a few minutes and cool in the refrigerator until firm enough to break into pieces. Once it has cooled enough cut or break off into what ever size crunch you like. Place on a dish or store in Tupperware for safe keeping! Enjoy!

Recommendations

Add chocolate bars on top instead of chips for melting.

Use another type of chocolate completely instead of white.

Add, dried fruits, other nuts, granola, or anything you can think of as a favorite topping.

Rotisserie Pecan Chicken Salad Sandwich

Leftover rotisserie chicken? Try this recipe...

Leftover rotisserie chicken? Try this recipe…


Leftover Rotisserie Chicken? Great!

Rotisserie chicken can be used many ways, but

I like it best for my delicious pecan chicken salad

sandwich. It’s moist, flavorful, and you can make it

in no time at all!

Here’s how I made lunch out of last night’s dinner…

First I’d like to mention that you don’t have to use a store-bought rotisserie chicken. I opted to use my leftover chicken because it was too much to eat for two and a baby!  You can make your own oven roasted chicken and use it for this recipe, or cook up some chicken breasts instead. Whatever you choose, it will be delicious! Here goes the recipe…

2 cups rotisserie chicken, chopped

2 tablespoons light mayonnaise

2-3 tablespoons low-fat sour cream

2 tablespoons chopped red onion

1 teaspoon dijon mustard

1/2 teaspoon ground thyme

1 teaspoon dried sage (I used sage from my garden that I dried!)

1/4 cup brown sugared pecans

1 small tomato

1 cup arugula

olive oil for drizzling

1 medium croissant or not, you can eat this over a bed of greens

salt and pepper to taste

To prepare the pecan chicken salad, chop your rotisserie chicken into small pieces. If you like your chicken chunkier, by all means keep the pieces bigger. Add to a bowl with your mayonnaise, sour cream, mustard, salt, pepper, thyme, sage, red onion, brown sugared pecans. Blend well, and refrigerate for at least an hour. The flavors will be enhanced that way. If you want, you can eat it right away, why wait! I served mine sandwich style on a buttery croissant with a side salad. If you like, you can serve over a bed of fresh greens, or even make it into a warm dip with some tortilla chips! remember to taste your food as you go for seasoning. If you want more of something, just add it, make it your own. Enjoy!