WHOLE WHEAT PUMPKIN PANCAKES WITH MAPLE CINNAMON BUTTER & HONEY (PUMPKIN RECIPE SERIES No. 4)

Okay, but pancakes. I think my favorite thing about these pancakes is that they are a completely healthy recipe (possibly minus the brown sugar and butter, but those are still considered healthy in moderation, right?), but they taste like dessert! All the flavors you adore in the autumn are wrapped up in a fluffy pancake form and topped with this delicious maple cinnamon butter! Yuh-um! 

The good thing about these is that you can still make them all through November and even into December if you aren’t sick of pumpkin by then. I can’t think of any breakfast that makes my family as happy as pancakes (with the possible exception of bacon with pancakes)! I’m gonna bet you’re a pancakes fan as well if you’ve suffered through my random rambling to get here. So I’ll leave it here and shut up so you can get to making these! 

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 - 8

Ingredients

Maple Cinnamon Butter:

• 1/4 cup butter, softened to room temp
• 3 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla bean scrapings (about 1 bean)

Pancakes:

• 2 eggs
• 1 cup whole milk
• 1 cup pumpkin puree
• 2 tablespoons melted butter, melted
• 2 tablespoons honey
• 1 teaspoon vanilla extract (optional)
• 2 cups whole wheat flour
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 1/2 tablespoons baking powder

Maple Cinnamon Butter:

1. Stir together the maple syrup and butter with a fork in a small bowl until combined. Add the vanilla and cinnamon and stir very well until mixture is light and easily spreadable.

Pancakes:

1. Whisk the eggs, milk, pumpkin, melted butter, honey, and vanilla in a medium mixing bowl. In a separate bowl combine dry ingredients and stir until combined, then add to the liquid mixture. Whisk until combined.
2. Heat a large skillet over medium high heat and spray lightly with oil or cooking spray. Pour 1/4 to 1/3 cup of batter per pancake onto skillet and cook on each side for 1 to 2 minutes until browned. Repeat with remaining batter.
3. Serve warm with maple butter and syrup if desired.

PUMPKIN RECIPE SERIES:

No. 1  GNOCCHI WITH BEER PUMPKIN CHEDDAR SAUCE AND PEAS

No. 2  PEANUT BUTTER PUMPKIN YELLOW CURRY PITA TACOS

No. 3  MALTED PUMPKIN CAKE LAMINGTONS DIPPED in CHOCOLATE

The jury is still out about the " Pay me 100% in Steem Power" button.  What is your opinion?

Oh, and one other thing, there is some noise out there about 'capping' payouts.  I make a real effort to stay away from debates here on Steemit.  And I know my niche is food photography and life in Chile, but I can't help expressing my opinion on this,.. it's a HORRIFIC idea and it it's allowed to carry on, it will destroy this experiment we call Steem.  What's your opinion?

 AND A HUGE MASSIVE SHOUT OUT TO @rigaronib for designing my logo!!!! 

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