I make a double batch of pancakes when ever I make any - they are so easy to freeze and make a quick breakfast when all you have to do is heat and eat.
Pumpkin Pancakes:
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup quick oats or oat flour
1/4 cup corn flour
1/4 cup flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
2 eggs
3 tablespoons butter, melted
1 teaspoon vanilla
1.5 cups buttermilk
1 cup cooked pumpkin
Combine dry ingredients in a large bowl. In a smaller bowl, combine eggs and butter and mix. Once thoroughly mixed, add vanilla, buttermilk and pumkin and stir. Add the wet ingredients to the dry ingredients and mix just to combine. Allow mixture to rest for about 5 minutes, then cook pancakes on a lightly oiled surface.
We love this with butter and maple syrup - yummy!
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