As delicious as they sound! what a YUMMY breakfast on a cold Sunday morning! These Pumpkin Cinnamon Walnut Pancakes are made with organic white whole wheat flour which has all the nutritional advantages of traditional whole wheat, but with a lighter color and a milder taste. Here is one I like to use and another one that may be easier to find at your regular supermarket. This recipe is very similar to the one for my Whole White Wheat Pancakes, but adds organic puréed pumpkin (100% pure–I like this brand), walnuts and a dash of cinnamon. These, topped with a drizzle of 100% maple syrup–WOW!
I make a batch for you in my own kitchen here (in my PJ’s and all!) and show you my little trick to make it ahead!
Now that only Gabe lives at home still, as much as he LOVES these pancakes (he’ll eat 6 at a time, growing young man that he is!), I often have some leftover batter (this recipe makes 10 pancakes) and I like to keep it overnight in the batter dispenser for the next morning. It keeps really well in the fridge for one day. The only thing I would say is if you do that, you will need to stir in an additional 1 Tbsp of skim milk to the batter directly in the batter dispenser, the next day, because refrigerating it overnight will thicken it a little bit. It’s so delicious and so quick first thing on a school morning!
Pumpkin Walnut Cinnamon Pancakes
- 1 1/2 cup organic whole white wheat flour
- 1 1/2 tsp baking powder
- 3 cage free organic large eggs
- 1 1/4 cup organic skim milk
- 2 Tbsp organic expeller pressed canola oil
- 1/3 cup organic pureed pumpkin 100%, NO added sugar
- 1/4 cup chopped walnuts
- 1/8 tsp ground cinnamon
- Place flour and baking powder in a large bowl. Make a well in the center and add the eggs, skim milk, canola oil and pureed pumpkin.
- Stir with a spoon just until combined----Do not over mix, it will make the pancakes tough.
- Add the walnuts and cinnamon and briefly stir again.
- Pour the batter in a batter dispenser (pictured below) and let it sit, without stirring, for 10 minutes.
- Coat a large nonstick skillet or griddle with a little canola oil or smart balance; heat over medium heat.
- Pour the batter into the preheated pan (or onto the griddle) by pulling the release handle to make perfect circles.
- Cook until the edges are dry and you see some bubbles on the surface, 2 to 3 minutes.
- Flip and cook until golden brown on the other side, 2 to 3 minutes more.