Silver dollar whole wheat pumpkin pancakes

Check out this tasty fall recipe by Newshouse food blogger Riddley Gemperlein-Schirm.

·         ½ cup whole-wheat flour
·         1 TBSP. sugar or 1 packet stevia
·         ½ tsp. baking powder
·         ¼ tsp. baking soda
·         ½ tsp. cinnamon
·         ¼ tsp. ginger
·         a pinch of nutmeg
·         a pinch of ground cloves
·         ½ cup milk
·         1 egg white
·         ½ TBSP. melted butter (or earth balance)
·         3 TBSP. canned pumpkin (NOT pumpkin pie filling)



1.      Put all the dry ingredients into a bowl and mix until combined.

2.      Put all the wet ingredients in a separate bowl and beat thoroughly until combined.

3.      Pour the wet ingredients into the dry ingredients and mix until just combined. 

4.      Heat a cast iron skillet/non-stick skillet/griddle to medium-high. 

5.      Once the skillet is hot, grease with non-stick cooking spray or butter.

6.      To make the pancakes, put about 2 TBSP. of batter per pancake on the skillet, smooth out slightly to the pancake form a circle. 

7.      Once the pancake looks like it has risen up and tiny bubbles begin to form on its surface, flip and cook for 1-2 minutes on the other side. 

8.      Repeat with all the batter.

9.      Serve with maple syrup and, if you like, a sprinkling of chopped pecans or walnuts.


Yields 11-12 silver dollar pancakes.

Note: Since they are small, you can cook multiple pancakes at the same time. Just follow the same cooking instructions as noted above.


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