Pumpkin-Bacon Pancakes

Mom e-mailed me a crazy sounding recipe this week.  I figured I'd try it because I already had all the ingredients in my kitchen, and I haven't made anything pumpkin-related for at least a week..so I was having withdrawals.  I promise I will blog about something unrelated to pumpkins again someday, but for now, here you go!

Pumpkin-Bacon Pancakes

Serves 4

• Whisk 1/2 cup each: whole wheat and all-purpose flours, 3/4 tsp baking powder, 1/2 tsp pumpkin pie spice, and 1/4 tsp each baking soda and salt in large bowl.

• Whisk 3/4 cup buttermilk, 1/2 cup pumpkin puree, 2 lg eggs, 2 Tbsp honey, and 1 Tbsp olive oil in another bowl. Gently stir buttermilk mixture into flour mixture.

• Heat cast-iron griddle coated with cooking spray over medium heat. In batches, drop heaping tablespoonfuls of batter onto griddle to form 3" pancakes (about 12). Cook until bottoms are golden, 2 minutes. Sprinkle with crumbled cooked bacon (from 2 strips). Flip and cook until bottoms are golden, 2 minutes longer.  
   
• Finish cooking and keep warm in a 350°F oven, 5 minutes. Drizzle with maple syrup.

NUTRITION

  (per serving) 252 cal, 10 g pro, 37 g carb, 3 g fiber, 8 g fat, 2 g sat fat, 459 mg sodium

Published August 2012, Prevention

Read more by clicking this link.

Well there you have it.  Another delicious pumpkin recipe made it from our plates into our bellies.  It was delightful!  The pumpkin was not too strong, and it made the pancakes very moist.  And everything's better with bacon.  Even if a recipe sounds a little strange, give it a try.  It might turn out to be a keeper or it might be a bust.  But you never know until you try.