I hope you guys aren’t getting sick of pumpkin yet.
Because I can’t seem to stop. And we still have the rest of October, and November, and December to enjoy it. Right? So glad you agree. Because everyone needs a little pumpkin in their pancakes.
I made these for dinner this week. I don’t know about you, but I love eating pancakes for dinner. I grew up eating them for dinner more than I ever did for breakfast- and it was usually when my dad was in charge of cooking. So it reminds me of home.
However, my dad would have never made pumpkin pancakes, I’m not sure he even likes pumpkin. But dad, you should try these. I’d eat them again and again, for breakfast, lunch or dinner.
Topped with some Spiced Cinnamon Whipped Cream and maple syrup, they taste more like dessert. The second that whipped cream hits the piping hot cakes it starts to melt all over the top of them.
So eat fast. And eat a lot. I’m pretty sure they’re 100% healthy.
Whole Wheat Pumpkin Oatmeal Pancakes with Spiced Cinnamon Whipped Cream
2/3 c. whole wheat flour
2/3 c. rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
A few shakes of cinnamon
Pinch of salt
1/2 tsp vanilla
1/3 c. canned pumpkin puree
1 tsp pumpkin pie spice
1 1/3 c. low-fat milk
For the Spiced Cinnamon Whipped Cream:
1/2 pint heavy cream
3 tbsp powdered sugar
splash of vanilla
2 tsp cinnamon
A shake or two of ground cloves
Preheat and lightly grease a griddle.
In a bowl combine flour, oats, baking powder, soda, cinnamon, salt.
In another bowl, whisk milk, pumpkin and vanilla together. Slowly combine wet ingredients with dry ingredients.
Pour batter, about 1/4 cup at a time onto the griddle. Cook for 2-3 minutes, until bubbly then flip and cook for another 2 minutes (until lightly browned and not gooey in the middle).
Serve warm with maple syrup and Spiced Cinnamon Whipped Cream.
For the whipped cream:
Beat powdered sugar, vanilla, cinnamon and cloves together until soft peaks form. **Add more or less cinnamon depending on how strong you want the flavor.