Wednesday, August 8, 2007

Time for Breakfast: Whole-Grain Maple Pumpkin Pancakes

This is one of my all-time favourite breakfasts (and snacks!) I often eat these mid afternoon, or whenever I feel to. I actually think this was the recipe that turned me onto pumpkin. I still hate pumpkin pie, but the spicyness and nuttiness of these pancakes is unbeatable to me.

The creation of this recipe is attributed to one cold Saturday morning in Andrew's and my tiny apartment kitchen, where he had added some leftover canned pumpkin to his box-mix pancake batter. I watched him play with the spices, fry one up and taste it before adding sugar and different spice. I took the basics of what he had done, and applied it to a vegan pancake recipe I had found somewhere on the 'net. A few batches of pancakes (and full bellies) later I had it, and now it's so ingrained that I never need the recipe card for reference.

Feel free to top with anything you like, from maple syrup to cranberry sauce, honey or even powdered sugar! I personally use E.D. Smith's Sugar-free pancake syrup to avoid the oh-so-fun blood sugar spikes I seem to get. For Weight Watchers out there, this whole recipe is 2 POINTS, and it makes an entire plateful!

Whole-Grain Maple Pumpkin Pancakes
Serves one
1/3 c whole-wheat or buckwheat flour
2 tsp dark brown sugar
2 tablespoons Splenda Granular
1 1/2 tsp baking powder
1 tbsp pumpkin pie spice
pinch salt
1/3 cup canned pure pumpkin (not pie filling)
2 tsp maple extract
1 tsp vanilla extract
Boiling water, as needed
  1. Heat a non-stick pan over moderate.
  2. Combine dry ingredients in a medium bowl.
  3. Add pumpkin and extracts, followed by enough boiling water to achieve a batter consistency.
  4. Spoon about 2 tbsp batter per pancake onto hot pan, brown on both sides.
  5. Serve hot.

Amount Per Serving
Calories: 183.3
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 179.6 mg
Total Carbs: 42.3 g
Dietary Fiber: 5.2 g
Protein: 5.5 g

By the way, this morning I went out to water the huge vegetable garden we have, and wound up picking 3 cucumbers, 1 Chioggia beet, 1 Purple Dragon carrot, 22 hot banana peppers and 3 lbs 11 oz of Roma II beans! The cucumbers and the beans are still growing, as are the butternut squash, tomatoes and zucchini, so you may very well be seeing some interesting posting regarding these veggies in the future! The fall will bring us the Brussels sprouts, cabbage and grapes from our mini-vinyard too!