Pumpkin Pancakes (via WholesomeToddlerFood.com ...I love love love them for kid recipes...check them out)
1 C whole wheat flour
3/4 C white flour
1 T baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
2 eggs
1 C pureed pumpkin or canned pumpkin
1 tsp vanilla
2 C milk
3 T canola oil
Stir/sift together all of the dry ingredients in a medium bowl. In a separate larger bowl beat eggs, pumpkin and vanilla together. Add milk and oil and beat again until smooth. Add the flour mixture. Cook as usual.
Notes: I left out the salt (as did the author) and the allspice (I didn't have any). I would actually try adding the salt next time but they taste fine without it.
I must be a pancake cooking ninny. The first couple didn't flip well for me. Make sure you cook these until the edges are a little "dry" and top is not as shiny (these are hard to burn). This will help to have a non-doughy and easy-flipping pancake.
I also doubled the recipe for the purpose of freezing. Worked great. I usually reheat in the microwave for about 30-40 seconds and then pop them in the toaster to keep the soggy away.
Rating: 5 stars
-these are delicious and my 1 year old twins love these also.
1 comment:
We love pumpkin pancakes, especially with cinnamon syrup!
Stir together 1/2 cup white sugar, 1/2 cup brown sugar, 2 Tbsp flour, and 1/2 tsp cinnamon in a saucepan. Stir in 1 tsp vanilla and 1 cup water. Bring it to a roiling boil stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat and cool 10 minutes before serving.
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