Pumpkin Pancakes with Candied Walnuts
Recipe type: Breakfast
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • 1 t. baking powder
  • Pinch of sea salt
  • ½ T. pumpkin spice
  • ½ cup carrot, shredded and finely chopped
  • 1 T. sugar
  • 1 egg
  • 1 ½ cups whole milk
  • ¼ cup pumpkin
  • ¼ cup water
  • Maple syrup
  • ½ cup candied walnuts
  1. Combine the first 7 ingredients in a medium bowl.
  2. Combine the egg, milk, pumpkin, and water in a small mixing bowl.
  3. Gently fold the wet ingredients into the dry until all the flour bits have been absorbed by the wet ingredients.
  4. Warm a 12 inch skillet over medium heat. Melt 1 T. butter.
  5. Add 4 portions batter to the skillet, working to prevent each from running into the next.
  6. Once the batter begins to bubble on top, flip the cakes . Cook for a minute longer and remove from heat.
  7. Repeat the process.
  8. Serve pumpkin pancakes sprinkled with candied walnuts and drizzled with fresh maple syrup.
Recipe by The Homespun Journal at http://www.thehomespunjournal.com/2012/11/03/pumpkin-pancakes-with-candied-walnuts/