Another recipe that I got from allrecipes. I love their site. This is a big-time favorite with the kiddos, and I usually serve it with bacon. It usually makes at least a dozen pancakes- but I make my pancakes a little smaller than I think most people do. That works well with the kids- I put the leftovers in the fridge but they don’t usually last long.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup multigrain hot cereal (uncooked)
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1 cup milk
- 3/4 cup pureed pumpkin
- 3/4 cup plain yogurt
- 2 teaspoons vanilla extract
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 3/4 cup finely chopped pecans (I leave out the pecans- I don’t like nuts in my pancakes)
- 1 tsp. pumpkin spice (optional, but I believe it gives it a little more flavor)
- 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).
***Link directly to recipe on allrecipes, click here.