Holiday Pancakes: Whole Wheat Pumpkin and Eggnog Pancakes

The other day I broke my golden rule. I took the kids to the grocery store with me. I usually shop alone because it’s a million times easier, I don’t have battles about what goes in the cart  and I actually have room for groceries. Well, the other night the hubby and I were both busy and we desperately needed groceries. So, I sucked it up and brought the kids. While shopping for produce, my toddler stumbled upon some beautiful organic pumpkins and shouted, “let’s buy a pumpkin and make some pumpkin pancakes!” I had no objections, given that my toddler is a super picky eater and skeptical of all things vegetable. When we got home I cut the pumpkin in half, roasted it and pureed it. The next morning we made some amazing pancakes. Normally, pumpkin pancakes are enough as is, but on this day my husband announced that we only had a few days to drink our eggnog before it went bad. The little light in my head that loves all things holiday went off and pumpkin eggnog pancakes were born, aka Holiday Pancakes. As expected, there were a huge hit and I still managed to keep true to my health nut side and made them with whole wheat flour and stevia… a win for all.

 

 

Ingredients

1 1/2 cups whole wheat flour

2 teaspoons baking soda

1 packet of stevia

1 teaspoon cinnamon

2 teaspoon pumpkin pie spice

3/4 cup eggnog

3/4 cup milk

1 cup of pumpkin puree (you can do canned if you don’t have fresh)

1 egg, beaten

 

1. In a large bowl stir together flour, baking soda, stevia, cinnamon, and pumpkin pie spice

2. Next mix in eggnog, milk, pumpkin puree and egg. Mix well until smooth

3. Preheat a skillet and pour batter until desired size. Once the pancakes start to bubble they are ready to flip.

Serve with your favorite toppings

 

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