I’ve been a tad bit too overindulgent the past few days and I wanted to start Saturday on the right foot. I’m going to be dedicated today to eating things that I feel good about because when you over-do-it, all you can do is start over, right?
Some people think small tinges of red and yellow on the trees means fall is coming…a foodie notices the approach of fall by the annual appearance of canned pumpkin. 🙂 I was super happy to see pumpkin on the shelves again and even happier when I gave Brad the choice between plain, banana, or pumpkin pancakes and he chose…..
PUMPKIN!
I’ve had this Hodgson Mill whole wheat pancake mix for a while, and although I really love it, Brad isn’t too crazy about it. I think it was just too whole wheat-y for him, although he wasn’t as used to whole wheat stuff when I first introduced this to him. He might be okay with it now. Even still, I decided to mix it up a bit, by doing a part pancake mix/part toasted oat bran mixture.
I used 1/2 cup pancake mix, 1/3 cup toasted oat bran, 1 Tbsp. ground flax seed, and 1/3 cup of organic canned pumpkin.
I also added a generous sprinkling of salt (~1/4 tsp.), 1/2 tsp. pumpkin spice, and 2 servings of Stevia to offset the somewhat bitter taste of pumpkin.
I rarely measure milk in pancakes because I know the texture I want. I just add a bit at a time, mixing all the while, until it reaches the perfect texture. I probably added about 1/2 cup of organic skim milk.
Lastly, I added 1/4 cup walnut pieces and stirred to mix.
The finale product + 1/2 Tbsp. AB and just a bit of real maple syrup.
So hearty and delicious. Two small pancakes were the perfect amount.
This recipe can easily be doubled for more people or made vegan by using a non-dairy milk. I love that the addition of pumpkin means you don’t have to worry about the egg or oil additions required by most pancake mixes.
Pumpkin Pancakes for two:
-1/2 cup Hodgson’s Mill whole wheat pancake mix
-1/3 cup toasted oat bran
-1 Tbsp. ground flax seed
-1/3 cup organic canned pumpkin
-1/4 tsp. salt
-1/2 tsp. pumpkin pie spice
-2 servings of Stevia
-~1/2 cup of milk (more or less for desired consistency)
Scoop pancake mixture about 1/4 cup at a time on a hot griddle, with just the tiniest sliver of real butter (1 for each pancake). After about 1 1/2 minutes, try to slide your spatula under the pancake. If the pancake feels firm enough, flip and cook on the opposite side for another minute. If not, carefully remove spatula and wait another 30 seconds before trying again. This recipe makes five small pancakes.
Plus one tiny pancake for your little dog.
Rascal ate it so fast, I didn’t get a photo of the actual tiny pancake. What a charmed life he leads. Next he’ll be asking for bacon and syrup.