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The Grain Mill Guide to Grain Milling

An in-depth resource for learning about all the grain mills on the market today.

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Wonder Flour Pumpkin Pancakes

Wonder Flour Pumpkin Pancakes Recipe

Some of you have read my article about Chef Brad's Wonder Flour (http://www.grainmillguide.com/2011/01/replace-white-flour-with-wonder-flour.html) for replacing white flour in recipes. I have been using it for a while now and I thought it was time for me to post a recipe that I love to make. This recipe is "Kid-Tested, Dad-Approved", mom doesn't always get a say when it comes to food in our house but she likes these pancakes too. 

Whole Grain Pumpkin Pancakes Recipe:

Ingredients:

  • 1 1/2 cups Wonder Flour (or all purpose flour)
  • 1 tablespoon sugar 
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3/4 cups milk (or Soy Milk)
  • 1/4 cup water
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon  canola oil

Directions:

Wonder Flour Pumpkin Pancakes Batter
  1. Pre-heat pan to medium-low heat or turn on your electric griddle to 375 degrees. 
  2. Mix dry ingredients in one mixing bowl and all wet ingredients in another mixing bowl. 
  3. Combine dry ingredients into the wet ingredients mixing bowl and mix till combined.
  4. Allow batter to sit for 5 minutes before pouring onto hot griddle or pan. 
  5. Cook about 1 1/2 to 2 minutes per side (adjust time if needed, all stoves and griddles are a bit different).
  6. Surve with surup, whipcream, or whatever you top your pancakes with.
WonderFlour Whole Grain Pumpkin Pancakes Stacked

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