Pumpkin pancakes
If you’ve risen up to the challenge and made your own cheese, then you should have some whey left over. And these healthy whole wheat pumpkin pancakes is just one example how to use it. But even if you haven’t, don’t fret! Whey can easily be substituted for your preferred type of milk here. These are very quick to make and they are a great change from the plain pancakes which normally don’t taste like anything other than the toppings. These pumpkin pancakes pack quite a bit of spice to kick start that sleepy metabolism. They also feel really indulgent but hassle-free on moody winter mornings.
In all honesty, I wouldn’t necessarily restrict them exclusively for breakfast. It’s essentially a pumpkin pie in a pancake form. With chocolate. So any time you have a craving for any of those, these quickly come to the rescue. And if in case you magically have some pancakes left over, they also freeze and reheat pretty well.
Important to remember: this recipe yields about 7 pumpkin pancakes which is enough to satisfy 2 average hungry adults. If you are planning to serve more people, I strongly advise you multiply the ingredients accordingly.
Pumpkin pancakes ingredients:
- 1c whole wheat flour
- 2tsp baking powder
- heaped 1tsp ground cinnamon
- 1/2tsp ground ginger
- 1/2tsp nutmeg
- pinch of ground cloves
- 1/2tsp salt
- 3/4c whey (or milk)
- 1/2c pumpkin puree
- 1 egg
- 1/3c chocolate chips
Directions:
- Combine 1c whole wheat flour, 2tsp baking powder, 1tsp cinnamon, 1/2tsp each of ginger, nutmeg and salt; and pinch of cloves in a small bowl. Stir to blend together.
- Warm up 3/4c whey (milk) to slightly above body temperature (it should be gently hot to touch). Add 1/2c pumpkin puree and 1 egg and whisk well with a fork.
- Add the dry ingredients to the wet and gently stir until just combined.
- Lastly fold in 1/3c chocolate chips and stir one last time.
- Warm up a non-stick pan or griddle on medium heat while the batter rests for a second. I like using a 1/4c measuring spoon so all the pancakes are about the same size.
- Once the pancakes are lightly browned on one side, flip them and continue cooking for a little longer.
- Repeat until all the batter is used up.
While my husband (self-proclaimed hater of all things sweet) likes to drown these pumpkin pancakes in maple syrup, I find the chocolate provides almost enough sweetness on its own.
Recipe heavily adapted from Cup of Jo.
