A truly yummy fall breakfast with a little less guilt. We went to a pumpkin farm a few weeks ago. If you live in the Chicago area, go to Kroll’s in Waukegan, IL. It’s a nice family run farm with a $7.00 corn maze, a short $3.00 educational hayrack ride and plenty of very reasonably priced pumpkins and gourds. No exotic animals, no admission fee and plenty of spots to take photos of the family!
I roasted my pumpkins. You can used canned, but I like roasting my own. Preheat your oven to 350 degrees. Cut your pumpkin in half, scoop out the seeds and place the cut pumpkin cut side down into a baking dish. Add about a 1/4 inch of water to the pan and roast for 40-60 minutes or into the pumpkin gives when you poke it.
1/2 cup white flour
1/2 cup whole wheat flour
1/4 cup oats
1 tablespoon flax meal
1 tablespoon wheat germ
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons sugar
2 tablespoons oil
1 cup milk
One cup puréed pumpkin
Mix together dry ingredient in a bowl. Stir together wet ingredients in a small bowl, I actually do this in my 2 Cup measuring cup…why dirty another bowl. Gently stir the wet ingredients into the dry. Pour about a 1/4 cup at a time onto a preheated skillet over medium low heat. Cook for about 3 minutes per side. You can tell that the 1st side is done when bubbles for and pop in the center of the pancake.
This recipe makes about a dozen 5 inch pancakes.
Top with butter and maple syrup. Enjoy!
For Squishy I leave the syrup off and cut the with a pizza cutter into bite size pieces. Pancakes are one thing I know he’ll eat, even when he’s cutting 1st year molars. It’s nice to be able to sneak in the whole grains and milk.
Have a great weekend! I hope you get a chance to get out and enjoy a bit of the fall colors.