Healthy Whole Wheat Pumpkin Pie Pancakes Food

WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
• In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
• If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
• Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
• Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

VEGAN PUMPKIN PIE PANCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
• In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
• Use a skillet to make pancakes as you would with regular pancake batter.

PUMPKIN PIE PANCAKES

Steps:

• In large mixing bowl, whisk together flours, baking powder, baking soda, spices, and salt until thoroughly combined.
• In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until thoroughly combined.
• Pour wet ingredients into dry, and mix just until integrated. (leaving a few lumps is a good idea).
• Pour batter by 1/4 cup onto a griddle at low-medium heat, and let cook three minutes or until edges are set.
• Flip, and allow to cook for two more minutes.

HEALTHY WHOLE WHEAT PUMPKIN PIE PANCAKES

Steps:

• Combine egg substitutes, pumpkin, sugar, oil, and milk in a large bowl.
• Combine the rest of the ingredients (excluding optional pecans/cinnamon chips) in a smaller bowl.
• Mix in the dry flour mixture with the wet pumpkin mixture until smooth, folding in pecans or cinnamon chips (if necessary). Dont over mix.
• LET BATTER SIT for 5 minutes (no more) -- this lets the oat bran absorb. Add a touch of milk to thin out if necessary.
• Pour batter onto WELL greased griddle (at about 350F-375F) and let sit until batter starts to bubble. Flip and brown. Enjoy warm with a dot of butter and maple syrup.
• ENJOY! (note: these are best consumed immediatly for they fall slightly after they have cooled, but if I have leftovers I do one of two things: If I am planning to eat leftovers within 2 days, I put leftovers in the fridge and stick them in in the toaster the next day. If not, I freeze them by cooling the extras on a cooling rack, then once completely cool, I wrap in foil and pop in freezer. Reheat by microwaving and then toasting.).