Monday, November 19, 2012

Toffee Pumpkin Whole Wheat Pancakes

Wow, it has been an outrageous amount of time since my last post, my sincerest apologies! Things have gotten really crazy around here, and I just haven't had the time or energy to not only write a post, but also actually make some interesting and new dishes. I've been stuck making things that are easy, convenient, and not necessairly always the healthiest. Between massive amounts of school work and intense assignments (getting close to the end of the semester), the pup, getting a cold (although minor), dealing with iron deficiences (partly my fault- I'm terrible at consistently taking my iron pills), and attempting to work through some interpersonal problems, my life has been pretty hectic! When I have some time to relax, I usually veg-out in front of the tube.

But enough of that, here's something really delicious! If you like pancakes, and if you like pumpkin, this is totally up your alley! Simple, healthy (for the most part), and appealing to your sweet tooth with the toffee bits... you gotta make these! They're also do really well frozen and reheated as a quick breakfast option- but the absolute key to reheating frozen or refridgerated pancakes is you MUST toast them. This brings back the crispiness of the pancake so you're not left with something dull and floppy. That's just gross.

1 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
3/4 cup canned or pureed pumpkin (not pumpkin pie mix from the can)
1 large egg
2 cups buttermilk
1 teaspoon vanilla
3 tablespoons canola or vegetable oil
toffee skor bits to taste (optional- trust me though, you want to include them)

In a medium bowl, combine your flour, brown sugar, baking powder, baking soda, salt and cinnamon.

In a seperate bowl, mix together your pumpkin, egg, buttermilk, vanilla and oil.

Combine your wet and dry ingredients until just mixed (do not overmix, it's ok if there's some clumps left).

Heat a skillet to medium low heat and spray lightly with cooking spray. Spoon batter into skillet, and sprinkle a small handful of toffee bits on top of pancake prior to flipping.

Cook for a few minutes until the pancake fills with bubbles and the edges start to dry and appear lightly brown. Flip and cook second side for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.

Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.

Source: slightly adapted from Love From The Oven Pin It