Whole Grain Pumpkin Pancakes

There's nothing like a batch of these for breakfast on a chilly autumn day. Pair with sauteed apples, a dash of cinnamon, and some maple syrup. Top them with a bit of whipped cream if you're feeling particularly decadent.

These pancakes were submitted as part of Wandering Chopsticks' Weekend Wokking event, hosted this month by Heart and Hearth!

Get the full post on BURP!
Whole Grain Pumpkin Pancakes
serves 3-4

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup oat meal
2 T corn meal
2 T brown sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1 1/2 cups whole milk
2/3 cup pumpkin puree
1 T olive oil
1 large egg

butter (for griddle)

Combine dry ingredients in a large mixing bowl. Stir well to combine. Combine milk, pumpkin, egg, and oil in another, smaller bowl. Whisk to combine. Add wet ingredients to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter (for each pancake) onto a hot griddle that has been greased with a bit of melted butter. When pancakes are covered with bubbles and the edges look like they are cooked, flip pancakes over.

Serve with maple syrup and butter. Embellish with apples, cranberries, granola, cinnamon, or whipped cream. Or all of the above.

Enjoy.

©BURP! Where Food Happens