I found this recipe on tasteofhome.com, and made a couple changes to make them a little healthier. They are just as good without the syrup. I enjoyed them most with a little butter and no syrup. Also, I like the flavor when I use coconut oil to cook them.
Yields 14 pancakes
· 1/2 cup butter, cubed
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon ground nutmeg
· 1/2 cup chopped walnuts or pecans
· 3/4 cups wheat flour
· 3/4 cups all purpose flour
· 2 tablespoons packed Wholesome Sweeteners Organic Sucanat Brown Sugar -- 2 lbs
· 2 teaspoons baking powder
· 1 teaspoon Real Salt Sea Salt - Pouch, 26-Ounce
· 2 eggs
· 1-1/3 cups whole milk
· 3/4 cup canned organic pumpkin
· 1/2 cup whole ricotta cheese
- In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in nuts.
- In a small bowl, combine the flours, sucanat, baking powder and salt. In another bowl, whisk the eggs, milk, pumpkin and cheese. Stir into dry ingredients just until moistened.
- Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple butter.
Here is how I like them :) Actually, I think I'll add some Greek yogurt and berries the next time.
This isn't a good picture, but I love stacking pancakes with Greek yogurt and berries between each layer.