Multigrain Pumpkin Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
Dry bowl:2 c whole wheat flour1 c buckwheat pancake mix or buckwheat flour1 c rolled oats, blenderized4 t baking powder2 t salt1 t baking soda2 Tbsp cinnamon1.5 Tbsp ginger3/4 t clove3/4 t nutmeg2 Tbsp stevia powder, or 6 packets (optional)Wet bowl:1 c cornmeal2 c milk12 eggs4 T sugar4 T molasses1 small (15 oz.) can pumpkin
In a very large bowl, combine cornmeal and milk to soak for at least 20 minutes to reduce grittiness of cornmeal. Grind dry oatmeal in a blender. Combine all dry ingredients in another bowl. Add eggs to wet mixture and beat (I like to use a hand-blender on them first). Add water, sugar, molasses, and pumpkin, and beat. Sift dry ingredients into wet ingredients and stir until just mixed. Fry in coconut oil, butter, oil, or cooking spray. Add water to adjust thickness of batter as desired. I add about 1/2 tsp of oil to the pan after each batch is cooked. makes 40 large pancakes.
Can also be baked as muffins.
Number of Servings: 40
Recipe submitted by SparkPeople user OBLERTOP.
Can also be baked as muffins.
Number of Servings: 40
Recipe submitted by SparkPeople user OBLERTOP.
Nutritional Info Amount Per Serving
- Calories: 105.0
- Total Fat: 3.5 g
- Cholesterol: 65.0 mg
- Sodium: 244.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.0 g
- Protein: 4.2 g
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