Okay so really it's not winter...I'm still enjoying my runs outside on occasion because it's not too nippy. So my favorite thing about fall is anything and everything pumpkin and with all the talk about pancakes lately I decided to post a favorite recipe I love!
1 cup All-purpose Flour
1/2 cup Whole Wheat Flour
2 tablespoons ground Flaxseed
2 tablespoons Sugar
2-3 tablespoons Mini Chocolate Chips
1 tablespoon Baking Powder
1/8 teaspoon Salt
2 large eggs, lightly beaten
1 1/3 cup 1% lowfat Milk
1/2 cup canned, pure Pumpkin
1 teaspoon Vanilla extract
4 teaspoons Canola Oil
Whisk together the flours, flaxseed, sugar, chocolate chips, baking powder and salt in a large bowl until well combined. Set aside.
Whisk together the eggs, milk, and pumpkin in a separate bowl until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
Heat 1 teaspoon of the oil in a large nonstick skillet or griddle over medium-high heat. Pour the batter onto the hot skillet using a ¼ cup measuring cup, forming 4-inch cakes. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 3 to 4 minutes.
Flip and cook until golden brown, an additional 2 to 3 minutes.
Repeat with the remaining oil and batter.
I promise you they are way delicious!
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