Ingredients
1½cupswhole wheat pastry flour
½cupmultigrain hot cerealuncooked
1½tspbaking powder
2eggs
1cupmilk
¾cuppumpkinpureed
¾cupplain yogurt
2tspvanilla extract
⅓cupwhite sugar
½tspsalt
¾cuppecansfinely chopped
Preparation
In a bowl, combine the whole wheat pastry flour, multigrain hot cereal, and baking powder.
In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt.
Add the wet ingredients to the dry, being careful not to overmix the batter.
Fold in pecans.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape.
Flip the pancakes over, and continue cooking until the other side is golden brown.
Repeat with the remaining batter, adding more oil to the griddle if necessary.
Stack the pancakes on a plate and keep warm.
Serve, and enjoy!
