Whole Wheat Pumpkin Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose white flour
1/2 cup quick-cooking rolled oats
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup low fat milk
2 tablespoons cooking oil
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
In a medium mixing bowl stir together flours, rolled oats, sugar, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, milk, pumpkin, spice mix and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with remaining batter.
An unused cup of canned pumpkin stored neatly in a tiny plastic container sat at eye level in the fridge for nearly a week. This was really starting to bother me. I really didn’t want to throw away perfectly good pumpkin. Worse, I hoped the squash wouldn’t spoil before I figured out what to do with it. Muffins? Bread? I just couldn’t make up my mind. Eventually I settled upon pancakes. Those with a keen eye will notice that this recipe is pretty much my standard pancake recipe with pumpkin in it.
Memo to Family:
This is a new recipe. So don’t try to remember when I first made everyone orange colored pancakes.