Wednesday, October 8, 2008
Pumpkin Pecan Pancakes
I don't know about you, but I don't really like breakfast unless it's sweet. I know, it's not good for me. So when I stumbled across this recipe this morning, I jumped for joy. These pancakes are so good for you it's unbelievable. They're loaded with antioxidants, carotenes, unsaturated fats, and nutrients that can lower your risk of cancer, heart disease, cataracts, and stroke.
I must admit I haven't tried them yet, but they're on my menu plan for this week. Let me know if you give them a try and how it goes.
Makes 20 (4- to 6-inch) pancakes
3/4 c. whole wheat flour
3/4 c. unbleached wheat flour
1/4 c. oat bran
1/2 c. chopped pecans
2 T. brown sugar
2 t. baking powder
1 t. baking soda
Heaping 1/2 t. cinnamon
1/2 t. ginger
1/2 t. cloves
1/4 t. salt
1 1/2 c. buttermilk
1 c. pumpkin puree
1 T. melted butter or margarine
1. In a large bowl, combine flours, oat bran, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt; mix well.
2. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, and butter or margarine until smooth; add to flour mixture and stir until blended.
3. Heat a nonstick griddle or skillet, then pour a small amount of batter ( about 1/4 c.) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when bottom is lightly browned.
Serve with warm honey, applesauce, or fresh fruit.
If you like this blog, please look for my other blogs:
Thyme for Herbs
Tickling the Ivories