Yipee! It is the weekend once again! Matt’s cousin is coming to visit us from Oklahoma, and even though we do not have any definite plans, I am sure we will be really busy seeing and doing all of the glorious things there are to do in and around Calgary (or as many as we can possibly cram in to one weekend!). I am going to bake up a big batch of these pumpkin pancakes. With lots of good stuff like whole wheat, flax, and pecans, they are sure to give me the energy I need to make it through the day.
Whole Wheat Pumpkin Flax Pancakes-Makes about 10, 4 inch pancakes
1½ cups whole wheat flour
¼ cup milled flaxseed
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup pure pumpkin puree
1 large egg, beaten
2 cups milk (I used Soy, but skim or 2% is okay)
1 teaspoon pure vanilla extract
Oil for brushing the griddle
Maple Pecan Syrup (see recipe below)
Preheat a pan or griddle over medium heat. In a medium sized bowl, whisk together flour, flax, baking powder, baking soda, salt and spices. In a large bowl, whisk together pumpkin, egg, milk, and vanilla. Stir the dry ingredients into the wet ingredients until well mixed.
Brush the griddle lightly with oil. Pour the batter on the griddle and allow the pancakes to cook about 2 minutes per side. Serve drizzled with Maple Pecan Syrup
Maple Pecan Syrup
¾ cup pure maple syrup
¼ cup pecans, coarsely chopped
Place syrup and pecans in a small sauce pan over medium heat. Bring the syrup to a simmer and let simmer 2 minutes. Pour over pancakes and maybe some extra on the side for dipping.