Although it’s still in the 80’s here, it IS September, so I like to start bringing out my fall recipes!  Doesn’t this breakfast look yummy?

 

About once a week I’ll find I have enough time in the morning to make the kids pancakes for breakfast – before you think you could never do that, let me remind you that it takes less than 10 minutes to mix up the batter, the griddle can be heating while you do that, and then after the first batch that you eat, the rest can be made while you are getting ready for the day.  These also freeze well and can be re-heated quickly in the oven for days you don’t have ANY spare time!

Adding a bit of pumpkin increases the health factor, but doesn’t change the taste dramatically.

Pumpkin Pancakes:

3/4 cup whole wheat flour (white whole wheat is fine)

2 T. wheat germ

2 t. baking powder

couple dashes of sea salt

1/2 t. pumpkin pie spice

2 t. whole cane sugar

1 egg, beaten

1/2 c. milk

1 T. butter, melted

1/2 t. vanilla

1/3 c. pumpkin

Heat a large skillet over medium heat, coat lightly with butter.

Combine flour, wheat germ, baking powder, salt, pumpkin pie spice and sugar.  Add egg, butter, milk, vanilla and pumpkin and mix well.  If batter is too thick, thin out with a little additional milk.

Pour batter on skillet, cook until bubbles appear and edges appear done, flip and cook until done on other side.

Serve with fresh fruit and maple syrup.

Need to make time in the morning to make these pancakes?  Check out my FREE e-course “Discover the Perfect Start to Your Day.”

Shared on Real Food Wednesday, Life as Mom. Empty Your Archives and Keep It Real Thursday.

 

 

 

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