I wanted a little comfort food for dinner, yes, I said DINNER tonight. We love to have breakfast for dinner, but I knew I didn’t want them to be full of white flour, oil, and milk, so I came up with a yummy, healthier pumpkin recipe that has lots of flavor and good-for-you-ness! I also make my own apple butter (from my own homemade applesauce!) so I use that, mixed with a tiny bit of pure local maple syrup instead of drenching them in syrup!
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 cup buttermilk (or soymilk)
- 1 cup pumpkin puree
- 2 eggs
- 2 tbls Apple Butter (or sauce)
- 1 tsp vanilla
- 2 tbls Stevia (or brown sugar)
- In a large bowl, whisk together the first 5 ingredients (whole wheat flour through pumpkin pie spice). In a separate bowl, whisk together the last six ingredients (buttermilk through stevia).
- Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
- Drop pancakes by 1/2 cup measuring cups onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
- Notes: I added the white flour so it wouldn't be so dense. Cake flour would make it lighter, or you can use all whole wheat flour, too, but the pancakes will be heavier. If you do not have apple sauce or butter, you may use 2 tbls oil.
- Makes 8 pancakes, serving size, 2 pancakes, 260 calories (130 each)
I also scrambled up some eggs and made some center cut bacon. I prefer crispy bacon, and the health difference between Center Cut and Turkey bacon are not big enough for me to settle on Turkey. We don’t eat bacon often, so when we do I want to enjoy it.