Heart-to-Heart with Diane

Hello and Welcome! Isn't raising a family the greatest!? I know I've got the best job in the world, just being Mom! I love sharing things I've discovered that make being "Mom" better, easier or more fulfilling, and that is what this blog is all about. Welcome!

Sunday, November 8, 2009

Pumpkin Pie Pancakes

Umm, yum . . . these no-sugar pancakes taste deliciously like pumpkin pie, and they are healthy and nutritious!

Pumpkin Pie Pancakes

3 cups freshly ground whole wheat flour (I prefer "white wheat")
3/4 tsp. salt
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4. tsp. ginger
2 cups pumpkin puree* or canned pumpkin
2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
3 eggs

Mix dry ingredients in large bowl, making a hole in the center. Add pumpkin puree, buttermilk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle. I use coconut oil to grease the griddle—it's healthy and it makes the pancakes smell and taste sweeter. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—we want these to be light and airy! Serve with warm applesauce* for a healthy breakfast that tastes like dessert! Serves 6 hearty eaters.

Sour Milk
This can be in any form:
-raw milk that has soured (not pasteurized milk)
-1 tablespoon plain yogurt + water to make 1 cup
-1 3/4 teaspoon cream of tartar + milk to make 1 cup
-1 tablespoon vinegar or lemon juice + milk to 1 cup. Let stand to clabber for 5 minutes before using.

Pumpkin Puree
Rinse and cut your jack-o-lantern in half. Or use a fresh pumpkin. You can cook it whole and remove seeds afterwards, or cut it in half. Either way is fine. It doesn't change the cooking time. Put in on a big baking tray in the oven at 350 degrees , cut side down, for an hour. Poke with a knife after an hour. When flesh is tender, scrape away from rind and blend until smooth in blender.

Fresh Orchard Applesauce
Wash and cut apples in quarters, removing core. Do not peel. Put in a big cooking pot with 1" water in the bottom. Simmer for 30-45 minutes or until applies are tender. Blend in blender until smooth. Can add 1/2 tsp. cinnamon per blender. Serve warm.

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  • At November 9, 2009 at 3:03 PM , Blogger Matthew and Sally said...

    I love your recipies! Tried the pumpkin cake recipie the other day. It was a hit. Do you have a recipie for sugar free pumpkin cookies? Or do you have a method of converting sugar to honey or other sweetners in recipies?

  • At November 13, 2009 at 2:12 AM , Blogger AJ said...

    Made these right after I received your blog via email. Made them w/gluten-free flour mixture + added xanthan gum to replace the gluten. Most of us need to be casein(dairy)-free also. Used coconut, hemp & soy milks + the cream of tartar. Had never known that substitution trick for lemon juice before. And since I am still addicted to sugar, added gf/cf Ghiardelli's semi-sweet choc chips. (not too many, of course!) You take a chance converting a recipe to GF. They turned out wonderfully! Even our super-picky...er, selective eldest child loved them. This recipe is a keeper! Thank you!

  • At November 16, 2009 at 2:18 AM , Blogger Stephanie Abney said...

    Looks YUMMY! Can't wait to try them! :)

  • At November 19, 2009 at 7:21 AM , Blogger Lisa said...


    I soaked the buttermilk, flour and pumpkin overnight and made them into waffles. So yummy! Thanks for this great recipe.

    Also, a little tip (and this works for ANY waffle/pancake recipe): Add the baking soda/powder at the very end. Get all ingredients in there and make sure the batter is the consistency you like, THEN add the baking soda or powder. Stir it in quickly and then put your spoon away. Ladle out the batter carefully and don't stir again. Your batter will get all bubbly and you will have extra light/fluffy pancakes.

    I just love your blog. Thanks for all the inspiration!



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