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Whole Wheat Pumpkin Pancakes



It's fall here in Florida. The high temperature for today is 89 degree, so it's time to break out the long sleeve shirts and jackets. It's  also time for pumpkin flavored everything. These delicious pancakes are made with whole wheat flour, but you will never know it.

Ingredients:
1 cup whole wheat pastry flour (or graham flour)
1 egg
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon clove
1 tablespoon packed brown sugar
1 tablespoon cane syrup
1/2 cup milk
1/2 cup half and half
1/2 teaspoon vanilla extract

Begin by combining all the dry ingredients, except the brown sugar, in a mixing bowl and blend well. In a second bowl, add the egg, brown sugar, and the rest of the ingredients. Mix well with an immersion blender until the mixture is light and foamy. Add the wet mixture to the dry and stir until everything is combined, but don't over mix.

Preheat your griddle until a drop of water dances on the surface. Lightly spray the surface with cooking spray.  Add one quarter cup of batter and allow about two minutes for the pancake to cook. You should have bubbles that break on the top and leave small holes when it is time to flip. Flip and allow the other side to cook about the same time. Check the bottoms to make sure they are not getting too brown. They will burn quickly.
Now for the added bonus, yogurt cream sauce. This is a quick easy topping to add a lot of flavor to the pancakes.

Ingredients:
1/4 cup half and half
1/4 cup nonfat, no sugar added, Greek yogurt
2 pumps of sugar free vanilla syrup

Combine all the ingredients and whip with an immersion blender until light and fluffy. Pour on your pancakes and enjoy.

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