Monthly Archives: January 2007

Yep, it’s been a long hiatus from my blog. But, when your company wants to send you and all of your co-workers to Cancun, how can you say no?

Cancun was pretty fun. I drank lots of tequila, at various good and bad food, and got a kickin’ winter tan. But, I’m happy to be back and cooking.

Of course, a debaucherous long weekend in Cancun can really make a person crave something healthy — so upon my return, I made these whole wheat pancakes. They’re chock full of fiber and, for a dense whole wheat pancake, are pretty darn fluffy.

Whole Wheat Pumpkin Pancakes

1 cup whole wheat flour
1 cup oat or wheat bran
4 tbsp. wheat germ
4 tbsp. instant nonfat dry milk powder
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground nutmeg
1/4 cup brown sugar
1 tsp. baking soda
2 eggs
1 1/2 cups buttermilk
1/2 cup canned pumpkin puree
1/4 cup honey
4 tbsp. vegetable oil
1/2 cup toasted, chopped pecans

Preheat large lightly greased skillet or griddle over medium high heat.

Combine dry ingredients together in a large bowl (flour through baking soda) and mix together well. Whisk together wet ingredients in a medium bowl (eggs through vegetable oil.)

Add wet ingredients to the dry ingredients until they are just combined. Don’t over mix the batter. Fold in the pecans.

Pour batter onto griddle or pan by 1/4 cup portions. Flip pancakes when bubbles start forming on the top of the pancake, and the edges start to get crispy. Cook for another minute or two until both sides are golden brown.
Serve with your favorite pancake toppings.