Apr 24, 2012

Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream (Guest Post!)



 

I'm so excited to have a guest post today! The best part is, I didn't even request it! My sweet husband made us breakfast yesterday morning and by midday, he'd emailed me this post! Sure makes my job super easy!

So, here you go: Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream, by my husband, Ian.
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I woke up craving pancakes. I can’t stand the lack of substance in pancakes made from mixes, and I don’t like plain white pancakes, even if they’re made with buttermilk.


In my opinion, there should be a bigger difference between pancakes and white bread toast. We consequently have a bunch of different recipes for pancakes, but I didn’t feel in the mood for any of them. Besides, cooking is always so much more fun when you try a new recipe.


I decided I wanted to make pumpkin pancakes but our regular recipes for those use white flour and I wanted something heartier. My internet search didn’t return anything exciting enough, so I decided to come up with my own: Whole Grain Pumpkin Pancakes with Maple Cinnamon Cream.




Whole Grain Pumpkin Pancakes

2 cups oats
2 cups whole wheat flour
1/3 cup flax seed meal
3/4 cup dry milk powder
2 teaspoons ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 cups water
2 cups pumpkin puree
2 eggs
1/2 cup vegetable oil
2 tablespoons vinegar
1/3 cup brown sugar


Preheat griddle to medium (approx. 375 degrees).


Grind oats by using a blender or food processor. Combine the ground oats with whole wheat flour, flax seed meal, dry milk powder, allspice, cinnamon, ground ginger, baking soda, baking powder, and salt.


In a separate bowl, beat eggs and stir in water, pumpkin, oil, vinegar, and sugar. Mix together the wet and dry ingredients. Let the batter sit for 5-10 minutes.


Use a 1/4 or 1/3 measuring cup to pour batter onto the griddle. These pancakes take some time to cook. Be patient and wait to flip until the batter is set around the edges. I knew it was time to flip mine when there was a ¼”-½” ring around the outside of each pancake.


Cook the second side about half as long as the first. There’s a fine line between gooey and too dry, so it might take you a few rounds to get the timing just right.



Maple Cinnamon Cream

1 cup heavy cream
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon


Whip heavy cream for about one minute. Then beat in syrup and cinnamon, adding more or less according to your taste.



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