Light and fluffy pumpkin pancakes studded with granola and raisins for breakfast – or dinner!
Author:by Serena Ball, RD
Yield:About 25 pancakes - I sorta lost count! 1x
1 cup cake flour (or all purpose)
1 cup whole-wheat flour
1 teaspoon cinnamon or pumpkin pie spice
2 teaspoons baking powder
1 tablespoon sugar
1/8 teaspoon salt
1 cup pumpkin puree
2 cups + 1 tablespoon low-fat buttermilk, divided
3 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons frozen peas
1/2 cup raisins
1/2–3/4 cup homemade or packaged granola
In a large bowl, combine flours, baking powder, cinnamon, sugar, salt; set aside.
In a medium bowl, combine pumpkin, 2 cups buttermilk, egg, oil and vanilla; whisk together.
Pour the wet ingredients into flour mixture; mix well with a fork or wooden spoon until you have a smooth batter, but don’t over mix.
To make green batter, remove 1/2 cup batter to a smaller bowl. Whiz peas and remaining buttermilk in mini-food processor or blender; stir into smaller bowl of batter.
Heat large non-stick griddle or frying pan over medium heat; drop about 1/8 cup batter onto pan. Drop small spoonful of green batter on one edge for stem; arrange raisins into ‘face.’ Flip after all bubbles in batter pop – about 3 minutes. Cook about another 2 minutes and remove to plate or keep warm.
Variation: For Granola Pumpkin Pancakes, fold in granola into medium bowl of orange batter after combining wet and dry ingredients. Can also make them Granola Jack O Lantern Pancakes!