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Monday, September 27, 2010

Pumpkin Ginger Pancakes

Nothing says fall like pumpkin and to me, pancakes are the ultimate comfort food. If you aren't a big fan of ginger, you can omit. In fact, you can play around with all the spices and add your favorites or replace them all with 1 tbls pumpkin pie spice. I LOVE all the "sweet" spices so I add a lot.

2.5 cups whole wheat flour
1/2 cup oat bran
2 tbls baking powder
2 tbls sugar (or 2 packets stevia)
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp sea salt
1 cup canned pumpkin (not pumpkin pie filling!)
2 eggs or 4 egg whites
1 tsp vanilla
2 tbls grated fresh ginger (optional)
1/4 cup finely chopped crystallized ginger (optional)
3-4 cups water

Combine dry ingredients in large bowl. Add wet ingredients to bowl (start with just 2 cups of the water so batter doesn't get too runny) and whisk together. Ladel batter onto greased skillet and cook, flipping once, until golden on both sides. Makes 8 large or 16 small pancakes.

Serve with plain maple syrup, cranberry maple sauce or vanilla yogurt

Cranberry maple sauce

1 lb fresh or frozen cranberries
Juice and zest of 1 orange
cinnamon stick
2 cups pure maple syrup

Add cranberries, juice and zest and cinnamon stick into saucepan over medium heat. Cook until berries start to burst, about 15-20 minutes. Turn down to low and simmer another 10 minutes. Add maple syrup and simmer another few minutes. Remove cinnamon stick before serving.