What you will need
Batter
1 cup whole wheat flour
1/2 cup rolled oats (old fashioned)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
Pinch salt
1/2 cup Truvia & Sugar blend
2/3 cup canned pumpkin purée (not pumpkin pie filling)
2 eggs
2 Tablespoons canola oil
3/4 cup fat free milk
Toppings
Vanilla Honey Greek Yogurt
Maple Syrup
Chopped Walnuts
Apple Pie Spice (or cinnamon, nutmeg, and all spice)
I love that you can by Truvia already blended and ready for baking!
Preheat your oven to 350 in preparation for toasting the walnuts. Mix together all of the dry ingredients in a medium bowl so they are well blended. Then add the pumpkin, eggs, oil, and milk. The batter will be kind of an intimidating orange! I also used fresh eggs from my mother's chickens......I haven't purchased eggs from a store in forever because they just do not compare! Plus, they are colorful and gorgeous :)
Heat a skillet or large pan with oil of your choice over medium heat. Spoon the batter into the pan spreading to your desired size and shape. These cook a little bit differently than regular pancakes as they don't start to bubble when they are ready to flip. Keep a close eye on them and when they begin to brown on one side, give them a careful flip because the batter on top will still be a little loose.
While they are cooking, coarsely chop your walnuts. I didn't have a quantity here because it's really a preference. Spread the nuts on a baking sheet, sprinkle with apple pie spice, and place in the oven. I didn't time them, I just monitored them since I was standing in front of the oven flipping the pancakes. You will know they are done when they're aroma starts to fill the room and they begin to brown.
Finally, plate up your pancakes and add your desired toppings. I went with some vanilla honey greek yogurt and walnuts, while Anthony chose some maple syrup and walnuts. The pumpkin puree kept them so moist and the texture was fluffy. I will definitely be making these again before the fall season is over.
Enjoy!
E.

















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