I realize everyone and their brother has blogged about pumpkin pancakes, but here’s my version anyway! =) I woke up Saturday morning starving. I normally wait to eat breakfast until after my run but since I was planning on a long run I decided to eat first. My first thought was pancakes and since pumpkin pancakes have been all over pinterest and all the blogs I thought I’d make my version. I took my recipe for Whole Wheat Bran Pancakes and made a few changes to come up with this recipe. They’re healthy and delicious with pumpkin and a hint of spice. And I had a good run so I’m proclaiming them a great pre-run breakfast =). Enjoy!
Whole Wheat Pumpkin Spice Pancakes
1-1/2 cups white whole wheat flour
1 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1 tsp pumpkin pie spice
1/2 cup pumpkin puree
1-1/2 cups buttermilk or milk
1 tsp vanilla
3/4 cup 100% bran cereal (such as Kellogg’s All-Bran Original Cereal or Fiber One Bran Cereal)
1. Stir together flour, sugar, baking powder, pumpkin pie spice, and salt. Set aside.
2. In large mixing bowl, beat egg until foamy. Stir in pumpkin, milk, vanilla, and cereal. Let stand 5 minutes or until cereal softens. Add flour mixture, stirring to combine.
3. Using a #20 scoop portion batter, onto preheated griddle or nonstick skillet. Turn once, cook until golden brown on both sides. (If you find your batter to be too thick, add a couple tablespoons of milk until you reach your desired consistency. I ended up adding 2 tbsp extra.) Makes 17-18 pancakes.
*loosely adapted from Kellogg’s