Multigrain Pumpkin Pancakes

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Nutritional Info
  • Servings Per Recipe: 40
  • 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

View full nutritional breakdown of Multigrain Pumpkin Pancakes calories by ingredient


Introduction

Yummy favorite with the kids. Great with real maple syrup for breakfast, or plain as a snack on the road. I like to mix up the dry ingredients the night before. You can make this with fewer eggs (I've used as few as 6, but my objective here is to get eggs into the kids). You could probably use more pumpkin, maybe a large can? I used to freeze half of the cooked pancakes, but I would always end up pulling them out after about 3 days because the first half was gone. I like to fry in a generous amount of coconut oil, as this gives them a nice crispness, and no oil goes into the actual batter. Your choice. These are a staple in my house, but they started as a healthy Christmas and Thanksgiving breakfast idea. Yummy favorite with the kids. Great with real maple syrup for breakfast, or plain as a snack on the road. I like to mix up the dry ingredients the night before. You can make this with fewer eggs (I've used as few as 6, but my objective here is to get eggs into the kids). You could probably use more pumpkin, maybe a large can? I used to freeze half of the cooked pancakes, but I would always end up pulling them out after about 3 days because the first half was gone. I like to fry in a generous amount of coconut oil, as this gives them a nice crispness, and no oil goes into the actual batter. Your choice. These are a staple in my house, but they started as a healthy Christmas and Thanksgiving breakfast idea.
Number of Servings: 40

Ingredients

    Dry bowl:
    2 c whole wheat flour
    1 c buckwheat pancake mix or buckwheat flour
    1 c rolled oats, blenderized
    4 t baking powder
    2 t salt
    1 t baking soda
    2 Tbsp cinnamon
    1.5 Tbsp ginger
    3/4 t clove
    3/4 t nutmeg
    2 Tbsp stevia powder, or 6 packets (optional)

    Wet bowl:
    1 c cornmeal
    2 c milk
    12 eggs
    4 T sugar
    4 T molasses
    1 small (15 oz.) can pumpkin

Directions

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.