Pumpkin Pancakes

In keeping with my pumpkin theme, here are some pumpkin pancakes! Did you know that if you soak your whole grain flour overnight in buttermilk, it makes it easier to digest and you get more nutrients out of it? The cultured buttermilk (or milk with lemon juice if you don't have buttermilk on hand) breaks down the outer layer of the grain and exposes the inner goodness! How cool is that, anyway??

For pancakes/ waffles : Stir the whole wheat flour and the buttermilk together, cover it with a cloth and let it sit overnight.  The next day, I add the remaining ingredients and cook the pancakes or waffles.

For muffins/ quick breads :  Mix the flour with the butter (melted and cooled) or oil that the recipe calls for and add enough buttermilk to make it “soakable”.  Let it sit overnight, then mix in the remaining ingredients.
*I learned this from Heavenly Homemakers*

It's really not that much more work at all, and if you do baking in the morning like I do, it's super easy to mix up this part before one goes to bed. Let soak at least 7 hours before using.

So, onto the pumpkin pancakes! Aerro was in charge of potions this morning, and when he's using utensils, he only gets small ones. That way if there are spills, they're pretty minimal! Mini pumpkin pancakes!
Note: There is no sugar in this recipe!

Pumpkin Pancakes

1 cup whole wheat flour
1 cup buttermilk
2 tsp flaxmeal
2 tsp oatbran
-----------------------
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. ginger
1 egg
1/2 cup canned pumpkin
3 T. coconut oil, melted


Soak flour, flaxmeal, oatbran, and buttermilk overnight. In the morning, whisk all the remaining ingredients into the flour mixture. Pour out onto lightly greased skillet. When bubbles begin to form, turn pancakes. Cook until golden.

These were so perfect with almond butter and maple syrup!!

A giant stack of mini pancakes!

Of course, little boys only get little stacks of pancakes, though.  =)