When I was pregnant with my daughter, I CRAVED breakfast foods all day long.
My due date was on Thanksgiving, and I embraced the tastes of the season while being extremely pregnant. I remember not feeling quite right on Thanksgiving, so I missed the family Thanksgiving dinner. At home alone, I made myself pumpkin pancakes topped with a homemade cranberry sauce. They totally hit the spot.
Even though massive contractions started later that night, I didn’t have a Thanksgiving baby. Ever since that memorable Thanksgiving, I make pumpkin pancakes each fall.
I love how pumpkin is full of nutrients, and when I pair pumpkin puree with whole wheat flour and some seasonal spices, it makes a tasty and fairly nutritious meal for any time of day. I think they’re delicious, and my children love to gobble gobble them up, too.
1 ½ cups milk
1 cup pumpkin puree
2 Tablespoons extra virgin olive oil
2 Tablespoons white vinegar
1 cup white whole wheat flour
1 cup all-purpose flour
3 Tablespoons brown (preferably unrefined) sugar
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
In a separate bowl, mix both flours with the brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Stir the dry ingredients into the pumpkin mixture and combine.Heat a lightly oiled frying pan or griddle over medium heat. Scoop the batter onto the frying pan (using a ladle works well for me), using about ¼ cup batter for each pancake. Brown on both sides.
Serve hot with homemade cranberry sauce.
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