Yummy Pumpkin Whole Wheat 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.

BEST EVER WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
• Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
• Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can't go wrong!

YUMMY PUMPKIN WHOLE WHEAT PANCAKES

Steps:

• Mix together the flour, sugar, salt, baking powder, flaxseed, wheat germ and cinnamon in a large mixing bowl.
• Add in the egg, milk, oil and pumpkin. Depending on how thick you like the consistency of your batter, you may want to add a little more milk or water to thin it out as needed.
• Heat electric griddle to 375 degrees. Spray with Pam cooking spray.
• Ladle spoonfuls of batter onto griddle. Once you see bubbles starting to form, flip the pancakes over but do not pat them down! They won't be as fluffy if you pat them.
• Cook until lightly brown on both sides.
• Serve with fruit, syrup, or honey as desired.

TWO-STEP WHOLE WHEAT PUMPKIN BARS

Steps:

• Combine all ingredients in bowl and mix well.
• Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.