The base pancake recipe is practically the same as Angela's, but the swirl turned it into a pumpkin-wonderful breakfast.
Peanut Butter Pumpkin Swirl Pancakes
- 1 1/4 cup Whole Wheat flour
- 2 Tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cup Milk (I had almond milk on hand)
- 1 Tbsp Ground Flax
- 3 Tbsp Warm Water
- 3 Tbsp Pumpkin Puree
- 3 Tbsp Peanut Butter
- Splash of Milk
- Pinch of Spices. I used cinnamon and nutmeg, but cloves and or pumpkin pie spice would work too.
1. Prepare flax egg by mixing the ground flax and warm water. Set aside to gel.
2. Prepare the Swirl by placing all ingredient in a plastic zipper sandwich bag. Mush together till combined. Push contents to one corner and cut it slightly for easy swirl making.
3. Combine dry pancake ingredients in bowl. Whisk in milk and then gelled flax egg.
4. Heat griddle or skillet, spray with oil and portion out the pancake batter for cooking.
5. As the first side cooks, take the Swirl bag and pipe a swirl on the pancake.
6. Flip pancake when bottom begins to brown and/or bubbles start popping. Brown the other side being careful not to rip the swirl off when removing from the pan.
7. Enjoy with pumpkin butter or syrup!
|Gloopy flax egg success!|
|Flax egg before mixing.|
|Nice and fluffy!|
We ended up with two large pancakes and one extra large. I swirled a "B" on to the extra large one for Bret :) It was a really tasty and filling breakfast with only a few bites left uneaten because I was so full.
|The real Pumpkin swirl.|