These pumpkin pancakes from Genius Kitchen were a hit with my children this morning, and the bite I snuck was delicious. These are the latest in my quest to get more nutrients into Teddy by sneaking them into his favorite foods. AJ loved the cinnamon flavors of these pancakes, and the texture was perfect for pancakes. Topped with butter and maple syrup, these are delicious enough for AJ to devour 3. These will be repeated with the tweaks shown below.
Pumpkin Pancakes
1 1/4 cup white whole wheat flour
2 Tbsp. brown sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup milk
1/4 cup plus 2 Tbsp. pumpkin puree
2 Tbsp. melted butter
1 egg
Combine all dry ingredients together. In a separate bowl, combine together all wet ingredients. Whisk the wet ingredients into the dry ingredients. Heat a griddle, and cook using about 1/4 cup for each pancake. The amount of pancakes varies by the size. I made a double batch and have a good stash in the freezer for Teddy to sneak as snacks.
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