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Whole-Wheat Pumpkin Blueberries Pancake

Whole-Wheat Pumpkin Blueberries Pancake

With maple syrup

Cuisine:

Excess stirring will develop gluten in the batter and make the pancakes though

Ingredients

Directions

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This hearty breakfast recipe for all family members which can be ready under 30 minutes also perfect for your tea time dessert while having heart-to-heart time with your beloved friends.

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Step 1
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Whisk together the whole-wheat flour, sugar, baking powder and salt in a bowl. And combine the milk, pumpkin puree, egg and vegetable oil or melted butter.

Step 2
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Add wet ingredients to the dry ingredients and stir just until moistened.

Step 3
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Heat griddle or skillet over medium heat, brush lightly with oil or cooking spray.
Pour the batter on the griddle or skillet in 1/3 cup portions. To get the desired circle shape, use the back of the spoon
or measuring cup to smooth the batter.

Step 4
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Cook until bubbles form on top of batter and begin to pop, use a spatula to carefully flip to other side.
Continue to cook for another minute or until golden brown and edges are crisp up.
Repeat with the remaining batter.

Step 5
Mark as Complete

To serve, transfer the warm pancakes to the platter and top with blueberries and maple syrup.

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Chocolate Pudding
  • 282 Views
  • 25 minutes
  • Serves 6
  • Easy
  • 162 C (325 F)

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Ingredients

Adjust Servings:
1 1/4 cup Flour Whole-wheat
2 teaspoons Baking powder
2 tablespoons Brown sugar
1/4 teaspoon Salt
1 cup Milk
1/2 cup Pumpkin puree Canned
1 Egg Large size
2 tablespoons Vegetable oil Or melted butter
1/4 cup Blueberry Fresh or frozen
Maple syrup For serving

Nutritional information

210
Calories
4 g
Total Fat
11 g
Sugar
37 g
Total Carbohydrate
8 g
Protein

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Broccoli Cheese Soup
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Chocolate Pudding

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