Whole Wheat Pumpkin Pancakes
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Whole Wheat Pumpkin Pancakes
| Sat, 07-28-2007 - 10:27am |
Whole Wheat Pumpkin Pancakes
2 cups white whole wheat pastry flour (I used regular WW pastry flour)
2 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
2 eggs
2 cups buttermilk or sour milk
¼ cup vegetable oil
1 15 oz. can pumpkin puree
In a large bowl combine flour, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, buttermilk, olive oil and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle. (This makes a pretty big batch. I threw the rest in the freezer)


No, there's a difference between pastry flour and regular flour. Pastry flour is alot finer, which tends to make things lighter. Regular WW flour would make these pancakes pretty heavy. You can find WW pastry flour either right by the WW flour in the regular baking section, or at my store I find it in the health food section.
If you can't find it, I've heard you can take regular WW flour and run it through a food processr til it's a finer consistency. Never tried it, though.
Hope this helps!
Dana