Sprouted Whole Wheat Pumpkin Pancakes November 28 2014

I've never been a pancake person. I don't love going out for breakfast the way so many of my friends do. I'm happy with toast and tea most mornings. But when I was pregnant I had an insatiable appetite for pancakes. I wanted them all the time. Morning, noon and night. With lots of butter and maple syrup. I just couldn't get enough! And for some reason, that love for pancakes remained. I make them often for the boys, and I'm always playing with my recipe. Adding healthy things like chia or pumpkin seeds, swapping out whole wheat flour for quinoa or spelt flour, mixing in a mashed banana or chopped apple, throwing in a handful of coconut or dark chocolate chips if I'm feeling decadent (which is most of the time).

This morning I had some roasted pumpkin puree that needed using. So I stirred it in with a dash of cinnamon, cloves and nutmeg. Today I used a blend of spelt and sprouted whole wheat flours. They were a hit. I served them with this coconut spread, which is pretty darned delicious. And with natural peanut butter for the baby. Yum!

Healthy Pumpkin Pancakes

1 cup flour (you can use whatever you have, I used half spelt and half sprouted whole wheat flour)

1 cup milk

1 egg (preferably from a happy hen)

1 cup pumpkin puree

1/4 cup chocolate chips (optional, but highly recommended)

2 tbsp coconut sugar (optional)

2 tbsp chia seeds (optional)

1 tsp baking powder

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp freshly grated nutmeg

pinch sea salt

Mix all dry ingredients together in a large bowl. While whisking, add milk to dry ingredients until just combined. Add egg and pumpkin puree until just combined. Ladel into small rounds onto hot, greased pan or electric crepiere (if you don't have one and enjoy making crepes and pancakes, I highly recommend getting one). cook for a few minutes and flip when the surface is covered in bubbles. Continue cooking on the other side until golden and cooked through. Repeat and enjoy!