Pumpkin Nut Pancakes Food

PUMPKIN PECAN PANCAKES

Steps:

• In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
• In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

HEALTHY PUMPKIN SPICE PANCAKES

Steps:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. Add the pumpkin pureée and plant-based milk, and stir to combine.
• Heat a large nonstick skillet over medium heat. For each pancake, pour ¼ cup of the batter into the skillet. You should be able to fit 2-3 pancakes in a large skillet at a time.
• Cook each pancake until bubbles appear on the surface and the edges become slightly matte. Flip and cook for an additional 30 seconds or until golden brown. Repeat with remaining batter.
• If freezing, let the pancakes cool for 5 minutes. Space them evenly on a large baking sheet and flash freeze them for 10 minutes. Then, wrap them tightly in foil or a sealed plastic bag.
• Freeze for up to one month. Reheat in an oven at 350 degrees F for 10-15 minutes or in a toaster.
• Top with sliced banana, chopped pecans, and maple syrup.

PUMPKIN PECAN PANCAKES

Steps:

• Preheat your griddle to 350 degrees F or large non-stick pan on stovetop on medium-low heat. Preheat your oven to the lowest temperature it offers, about 170 degrees. In a medium size mixing bowl, mix together flour, baking powder, sugar and salt. Then, whisk in eggs, oil, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until well mixed. Add in the crushed pecans, stirring in gently with wooden spoon. Grease your pan or griddle with a splash of canola oil and spread evenly. Using a ¼ cup measurer, scoop the pancake batter into round circles on the heated, prepared griddle pouring slowly. Cook the pancakes for about 3-5 minutes, watching for bubbles in the top of the batter. When the pancake is covered in bubbles, you know it is time to flip the pancakes. It should be golden brown on top after flipping. Allow the bottom side of the pancake to cook for about 3-5 minutes. Once done on both sides, remove the finished pancakes from the griddle, place onto an oven safe plate and pop in the oven to keep warm. It will take a few batches.

PUMPKIN PANCAKES - NO FLOUR

Steps:

• Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
• Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.).
• Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.).
• Serve with butter and cinnamon, or sliced bananas and maple syrup.

PUMPKIN PANCAKES

Steps:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

PUMPKIN NUT PANCAKES

Steps:

• 1. Mix dry ingredients until well blended. Begin heating pan or griddle to medium heat.
• 2. Blend milk, yogurt, pumpkin,and eggs into dry ingredients. Fold in pecan pieces.
• 3. Pour small amount of oil or butter onto pan. Pan is ready for pancake batter when drops of water sizzle on the surface.
• 4. Using 1/4 cup measure, pour batter onto pan. Do not crowd the pan. Turn pancakes when top begins to bubble and edges are dry. (You may use a larger measure if you desire larger pancakes.)
• 5. Remove from pan and keep warm until serving. Serve with all the regular good stuff: butter, syrup, whipped cream.....