Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

To celebrate my birthday I met a group of close friends at Joe Mama’s Breakfast Eatery, a popular breakfast/lunch hang out in Eagle, Idaho.  The food is all homemade, fresh and oh so tasty.  On weekends it’s crazy busy, so plan to get there early.   Because we love all things pumpkin, I ordered the special pumpkin pancakes with an apple cider syrup.  I loved them so much I thought I’d try to recreate them for you here.  I used whole wheat pastry flour to add fiber so if they’re too thick for your liking alter the buttermilk amount.  I LOVE this syrup; not too thick, not too thin.  Tastes like fresh apples off of the tree.  OK these might take a little more time to make, but when you’ve got a little more time, like on the weekends, give this wholesome recipe a try.  Your family will love you for it.  By the way,  you might consider making the batter ahead; it will stay in the refrigerator for a couple of days.

That’s me, middle left 🙂

Not only can you try them, but how about experimenting with added smashed banana or grated apple?  You could boost more omega-3 by adding chia seeds or swapping out some of the whole wheat pastry flour for buckwheat or ground oatmeal flours.  I like adding the ground flaxseed meal for more omega-3 content without any taste difference.

Make it a great weekend as you prepare for the big Halloween week ahead.

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