Honey Nut ‘n Pumpkin Pancakes

These gourmet pancakes are nutty and sweet –they don’t even need syrup! I love to serve these to guests and then tell them they’re eating whole wheat pancakes. Seriously…can you believe this is food storage?!

– Mellyn

Yield: about 21 pancakes

  • 2          cups soft white wheat FLOUR, (I grind about 1 ½ cups of wheat)
  • 1          cup hard white wheat FLOUR (I grind about 1 cup of wheat)
  • ½         cup dry milk powder
  • 3          Tablespoons baking powder
  • ¾         teaspoon salt
  • 6          Tablespoons egg powder or use beans!** 
  • 3          Tablespoons honey
  • ½         cup canned pumpkin
  • 3          cups water
  • ½         cup finely chopped pecans or walnuts
  • ½         cup chocolate chips (optional)
  1. Combine flours, milk powder, baking powder, salt and egg powder.**
  2. Add honey, pumpkin and 2 cups water.
  3. Mix until smooth. If mixture is too thick, add a little more water (think slightly thicker than cake batter!)
  4. Heat griddle to 300 degrees. Pour out 1/4 cup at a time, adding pecans and chocolate chips, as desired.
  5. When the top starts to look bubbly, flip pancakes over to cook the other side.
  6. Serve with powdered sugar on top.
**Egg powder…it’s not really something you need to practice using, so if you don’t have it on hand, feel free to substitute 3 fresh eggs. In my emergency plan, I simply leave the eggs out of this particular recipe. The pancakes are a tad more crumbly, but they taste terrific and make it to our mouths just fine!
OR
Most mornings I substitute the eggs for navy beans! In a large glass dish take 1/4 cup navy bean powder (I grind several cups of beans at a time in my Nutrimill and store the extras in a canning jar), whisk in 1 cup of water and microwave for 30 seconds. Repeat this 3 times, stirring between. Keep an eye on the beans because toward the end they may try and boil over. The result should be a navy bean puree that you didn’t have to open a can to get! Add to your batter with the liquids.
OR
You can blend a can of navy beans (liquid included) and add 1 cup of the puree to your batter with the liquids.

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3 thoughts on “Honey Nut ‘n Pumpkin Pancakes

  1. Made these last night for the family. They were a hit!! I am also thrilled to find more ways to use up all my powdered milk. Keep up the good work.

  2. We love to use wheat, however, we have not enjoyed many variations of whole wheat pancakes–the get so soggy. These were wonderful! They were not soggy at all. I will continue to make them. Does anyone know if you can freeze the unused portion of a can of pumpkin so you do not have to use it all at once? Thanks for the great recipe.

    • Yes, you can freeze your leftover pumpkin! I do this fairly often and either move it to the fridge the night before or put it in the microwave for a minute or so.