WHOLE WHEAT PUMPKIN PANCAKES
These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Provided by Cookie and Kate
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- If you'll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you're not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don't oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Nutrition Facts : ServingSize 1/4 of batch (about 2 small pancakes), Calories 245 calories, Sugar 11.4 g, Sodium 197.9 mg, Fat 8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 5.3 g, Protein 8.4 g, Cholesterol 63 mg
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
WHOLE WHEAT PUMPKIN BREAD
Whole Wheat Pumpkin Bread is a healthy, moist quick bread with rich and warm Autumn flavors. Made with pumpkin puree, warm pumpkin spices and brown sugar.
Provided by Sabrina Snyder
Categories Bread
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
- In a large bowl whisk together eggs, vegetable oil, brown sugar, vanilla, and pumpkin puree.
- Sift together flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt and add it into the wet ingredients, whisking until just combined.
- Pour mixture into loaf pan and spread evenly.
- Bake for 50-55 minutes then let cool before removing.
Nutrition Facts : Calories 183 kcal, Carbohydrate 22 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 27 mg, Sodium 203 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
WHOLE-WHEAT CREPES
I've modified my grandmother's original crepe recipe to include whole-wheat flour and honey instead of sugar, and they are just as delicious! Enjoy these for breakfast, dinner, or dessert depending on what filling you choose-sweet or savory.
Provided by Lisa Leake
Time 25m
Number Of Ingredients 8
Steps:
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. Serve with 100% pure maple syrup.
Nutrition Facts : Calories 114 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 68 mg, Sodium 123 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
RECIPE: DISAPPEARING WHOLE WHEAT SPICED PUMPKIN PANCAKES
A delicious light & fluffy fall breakfast pancake made with real pumpkin and whole wheat flour.
Provided by Aaron von Frank
Categories Breakfast
Time 20m
Number Of Ingredients 16
Steps:
- In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
- In a separate mixing bowl, combine the dry ingredients: flour (we recommend Great River stone ground organic whole wheat flower - we buy it in bulk), baking powder, baking soda, and spices. Whisk until uniformly mixed together.
- Combine the wet and dry ingredients and whisk or blend together.
- Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
- Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
- Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
- Stack 'em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!
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