Pumpkin Pecan Whole Wheat Pancakes
1 c oatmeal
2 handfuls of pecans
Pulse oatmeal in food processor until a course powder. Add 1 c. pecans and chop until nuts are finely ground and incorporated into oatmeal.
1 1/2 c whole wheat pastry flour
2 t baking powder
1 t baking soda
3 T brown sugar
1/2 t allspice
1 t cinnamon
1/2 t ground ginger
1/2 t salt
Whisk all ingredients together in a large bowl.
1 1/3 c milk
2 T white vinegar
1 c canned pumpkin (plain, not pumpkin pie filling)
2 T oil
Mix all wet ingredients in a bowl until well blended. Add to dry mixture and stir just until combined.
Heat non-stick skillet or griddle over medium high heat until a drop of water dances on the surface. Use approximately 1/3 c of batter per pancake. Place coarsely chopped pecans evenly on top surface of pancake.
When sides of pancake start to bubble, flip and cook until brown and cooked through.
Serve with warmed real maple syrup and butter. These would also be good with a dollop of fresh whipped cream. Mmmmm....
This makes approximately 16 pancakes. They reheat great so the leftovers are a nice weekday breakfast too.
Happy Thanksgiving Everyone!