Sense of Home Kitchen
Pumpkin Pancakes
~From the Sense of Home Kitchen~
Makes approximately 12 - 15 medium-sized pancakes
2 cups whole wheat flour
2 tablespoons wheat germ
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1 3/4 cup pumpkin puree
3 eggs, beaten
1 3/4 cup plain yogurt
1 tablespoon honey
Stir together all the dry ingredients. Then make a well in the center of the dry ingredients and place the pumpkin puree inside, add the eggs and yogurt and mix together with the dry ingredients careful not to over work the batter. Add the honey, stir, and put one ladle full onto a hot, lightly buttered griddle. Cook until several bubbles form and pop on the first side and flip to the other side to finish cooking. Serve hot with honey or maple syrup.
Sense of Home Kitchen / Recipes / Breakfast
