Orange-Pumpkin Pancakes
Prep Time
30 minutes
Number of Servings
12 pancakes
Ingredients
  • 1 cup whole-wheat pastry flour
    • if unavailable, use unbleached all-purpose flour
  • 1 tsp baking powder
  • [q:1/2] tsp ground cinnamon
  • [q:1/2] tsp salt
  • [q:3/4] cup orange juice
  • [q:1/2] cup canned unsweetened pumpkin
  • [q:1/4] cup oil
  • 2 eggs
  • For serving:
    • Pure maple syrup
    • Butter
Directions
  1. Preheat oven to 200˚.
  2. Combine flour, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk together orange juice, pumpkin, oil, and eggs in a small bowl. Stir into flour mixture until you have a smooth batter.
  4. Meanwhile, heat a large griddle over medium to medium-high heat. When a drop of water dances on the griddle, it is hot enough. The griddle shouldn’t smoke, but it needs to be hot. You may have to reduce heat if pancake bottoms get too dark before tops are cooked through.
  5. Spoon about [q:1/4] cup of batter for each pancake onto hot griddle. Cook until little bubbles form, and then quickly flip pancakes to other side. Cook until just browned on second side. Place on a heat-safe serving plate, and set in oven while making rest of pancakes.
  6. Serve with maple syrup and butter.
Nutrition Info
3 pancakes; without maple syrup and butter: 278 Calories, 7 g Protein, 80 mg Cholesterol, 28 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (3 g sat), 296 mg Sodium, [nut:4] Phosphorus, [nut:2] Vitamin C, [nut:1] Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Folate, Iron, Magnesium, Zinc