Oh my goodness, y'all. Yes, I have posted on these pancakes twice before. But when I went back to reread the earlier posts recently as I was getting ready to make another big batch -- I was horrified! The posts were absolutely awful! How embarrassing. I can only say, I was new to this type of blogging back then and didn't really know what I was doing, but ... two posts about a pancake recipe without actually including the recipe?! Only links to inspiration recipes with descriptions of what I changed? Not great. Neither were the HORRENDOUS photos. So I have taken the other posts down and revisiting this recipe yet again.
Why, you may ask, would anyone bother to write THREE posts on the same recipe? Well, let me just tell you how good these pancakes are. No. I can't even begin to describe it. You just have to make them. You won't regret it. They are so soft and moist, so fragrant, so tender -- it is impossible to wrap your head around the fact that they are also packed with whole grains, have a bit of veggie, and are low in sugar. Oh, and did I mention they're 100 calories per pancake? It just doesn't compute.
Where I live, there is a legendary pancake restaurant, and pumpkin pancakes are one of their specialties. I've had them, and they're delicious.
I like these better.
Better yet, H loves them, and has since she was tiny. Without further ado, here is the actual recipe:
Healthy Whole-Grain Mix for Pumpkin Pancakes
Adapted from King Arthur Flour's Homemade Whole-Grain Pancake Mix
4 cups white whole wheat flour
1 cup all-purpose flour
3 1/2 cups oats (old-fashioned or rolled)
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon baking soda
2.5 Tablespoons cinnamon
1.5 Tablespoons ginger
2 teaspoons ground cloves
2 teaspoons nutmeg
1 cup vegetable oil
1 cup homemade mix
1 cup milk or buttermilk; OR 1/2 cup plain yogurt and 1/2 cup milk
1 large egg
1/2 cup pumpkin puree
(optional) 1/2 tsp vanilla
(optional) a handful of pecans
Yields: 10 batches of about 8 pancakes each
1. Grind the oats in a food processor until they are well-chopped, but not powder.
2. Mix all dry ingredients in a large bowl or stand mixer. Slowly drizzle oil into the bowl as you mix
3. Store mix in freezer bags or other airtight containers. The mix will keep indefinitely in the freezer.
4. When ready to make pancakes, add the liquids, egg, and pumpkin to the mix and let the batter stand for at least 20 minutes before cooking (this allows the oats to soak up the liquids).
5. Heat a pan to medium-hot or an electric griddle to 375.
6. Drop by quarter-cupfuls onto the lightly-greased pan or griddle. Cook for about 2 minutes per side, or until the edges are dry. Then flip and cook about two minutes on the other side.
I ran it through a nutrition calculator and this is what I got. (This assumes you use 2% milk for the liquid, and no pecans.)