Saturday, November 22, 2014


Light as air! That's what these pumpkin whole wheat pancakes taste like. I had some canned pumpkin left over from making the pumpkin bars a few days ago. Since we often have "breakfast" for "dinner", I thought pancakes would be the perfect use of the leftover pumpkin.

I have a confession to make. I have often seen recipes for waffles especially made by separating the eggs and beating the egg whites til stiff and then folding them into the mixture. And every time I pass up the recipe because I don't want to fool with whipping the egg whites. Well, if the recipes turn out as good as these pancakes did, I will never be guilty of that again.

My husband compared them to crepes. That's how light these pancakes are. I can't wait until the next time I don't need to use the whole can of pumpkin. We will be able to enjoy these delightful pumpkin whole wheat pancakes again.


1       cup whole wheat pastry flour
1       tablespoon brown sugar blend (or 2 tablespoons brown sugar)
2      teaspoons baking powder
1       teaspoon pumpkin pie spice
1       cup skim milk
1       cup pumpkin
2      eggs, separated (eggs and yolks)

In a large mixing bowl, combine the flour, brown sugar blend, baking powder, and pumpkin pie spice with a whisk. Set aside.

In a medium bowl, combine the milk, pumpkin, and egg yolks with a whisk til smooth.

Pour the milk mixture into the flour mixture and stir til mixed.

Whip the egg whites til stiff.

Fold the egg white into the batter mixture.

In a heated skillet over medium heat with a little oil, pour batter into desired size. (I like my pancakes small and my husband likes big ones.) Cook until bubbles start to form on the pancake or edges turn brown.
Flip and cook a minute or two longer - til pancake is brown. 

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