Whole Wheat Pumpkin Pancakes for Two
Made these whole wheat pumpkin pancakes for breakfast, and they were delicious and packed with goodness. Served these yummy pancakes with maple syrup and orange juice, our palate and bellies were all well satisfied :)
I used half barley and half all-purpose flour
such as olive oil, canola oil, etc.
Preheat the oven to 200 degrees F.
In a large mixing bowl, whisk together the flours, baking powder, salt, sugar, cinnamon and allspice until well combined.
In a medium bowl, add the evaporated milk, pumpkin, oil, eggs, and vanilla; whisk until smooth.
Pour the wet ingredients into dry ingredients. Mix until just incorporated and moistened.
Heat a large nonstick skillet over medium heat or a greased griddle.
Spray with cooking spray before you add the batter into the pan.
For each pancake, pour ¼ cup batter into greased hot pan or griddle.
Cook until the top is bubbly and the edges are dry, about 3 minutes.
Turn the pancakes, cook until the other side becomes golden and brown, another 3 minutes or so.
Keep the pancakes warm in preheated oven.
Serve with maple syrup or honey.