“Dad? Can you make us pancakes?”
If you came to our house between 7:00 and 7:10 every morning, you would probably hear those words. They could eat pancakes EVERY single day. Luckily, they also like eggs, so they are having some protein with their most important meal of the day. 😉
Today, we are sharing my favorite fall breakfast: Whole Grain Pumpkin Pancakes – doesn’t the sound of it make you want to put on jeans, boots, and a chunky sweater?
So, are you ready to whip up some Whole Grain Gingerbread Pumpkin Pancakes with me? The gingerbread flavor shines through in these pancakes. I love the mix of gingerbread and pumpkin flavor in the pancakes… it is everything good about fall & the holidays rolled into one.
TIP: I mixed up the dry ingredients the night before, so all I had to do in the morning was add the wet ingredients.
If gingersnap cookies are the name of your game, then these pancakes are for you. They have a delicious gingersnap spice flavor and are far healthier for you than cookies. And the icing on the cake? (Or maybe it should be the syrup on the pancakes?)
You can eat these for breakfast.
Without any guilt.
Whole Grain Gingerbread Pumpkin Pancakes
Adapted from Cookin’ Canuck:. Recipe Guest post by TheRookieCook.com
1 1/4 cups old-fashioned oats
1 cup white whole wheat flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/3 cup canned pumpkin (not pumpkin pie mix)
2 Tablespoon molasses
1 Tablespoon maple syrup
2 cups milk
1 teaspoon vanilla extract
1. In a blender or food processor, process oats until it makes a fine flour. In a large bowl, combine oat flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl, mix eggs, pumpkin, molasses, maple syrup, milk, and vanilla. Mix well. Add wet ingredients to dry ingredients and stir just until combined and mixture is wet.
2. Heat a flat skillet/griddle over medium heat and spray with non-stick cooking spray. Once griddle is hot, pour batter onto skillet, using 1/4 cup measuring cup. Cook until edges start to harden and bubble. Flip to the other side and cook until medium golden brown.
Serve with maple syrup.
Now onto whip up a pumpkin roll (a delicious make ahead dessert) for dinner tonight … you can never have enough pumpkin flavor in the fall! 🙂
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