Thanksgiving Sunday off to a deliciously good start - cinnamon pumpkin pancakes. Served with a choice of raw honey or Agave syrup.
Super easy recipe, yields ~14-15 pancakes and goes like this:
In a large bowl, mix together:
- 1/4 cup plain yogurt (Balkan style)
- 1 & 3/4 cup pureed pumpkin
- 5 tbsp agave syrup
- 2 whole eggs
- cinnamon
- cinnamon
- 1 & 1/3 cup whole wheat flour
- 1 tsp baking powder (magic powder)
Do not overmix!
Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.
Repeat with the remaining batter.
Will be closely followed by pumpkin cranberry upside down cake!
Happy Thanksgiving everyone!
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WOW! These look fabulous and what a great Fall brunch! I'm saving this recipe for a holiday brunch or maybe supper. Who knows, but I'm sure they'll be delicious!
ReplyDeleteMmmmm.. these look so yum!!! Very interesting blog. Love your recipes. :)
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ReplyDeletethis is really new concept of pancake. I ate various pancake but pumpkin and cinnamon is the new concept. really cool.
ReplyDeleteit provides us lots of energy and is tasty as well.
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