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Spiced Pumpkin Pancakes with Maple-Glazed Pecans

Spiced Pumpkin Pancakes with Maple-Glazed Pecans Serves 4

Ingredients: 1 cup whole wheat flour – stock 1 cup all-purpose flour – stock 2 teaspoons baking powder – stock ½-teaspoon baking soda – stock 1½ teaspoons cinnamon – stock ½ teaspoon nutmeg – stock ½ teaspoon ground ginger – stock 1/8 teaspoon ground cloves – stock ¼ teaspoon salt – stock 2 Tablespoons light brown sugar, lightly packed – stock 1 cup 100% pumpkin puree – $2.29 1½ cup lowfat milk – stock 2½ Tablespoons butter, divided, melted – stock 2 teaspoons vanilla – stock 1 egg – stock ¾ cup chopped pecans or walnuts – $4.99 1 Tablespoon maple syrup – stock Grand total assuming well-stocked kitchen: $7.28 Cost per serving: Directions: 1. In a small bowl, combine the chopped pecans/walnuts with ½ Tablespoon melted butter and the maple syrup. Place on tin foil and broil on low checking every 15-20 seconds until fragrant and just beginning to toast. Set aside and use at the end as a topping. 2. In a large bowl, whisk together the flours, baking powder, baking soda, dry spices, salt and brown sugar. 3. In another bowl, whisk the pumpkin, milk, 2 Tablespoons melted butter, vanilla and egg. 4. Combine the dry ingredients with the wet ingredients, stirring with a wooden spoon until just combined. 5. Grease a skillet or griddle with butter or cooking spray and heat over med-high heat. Once very hot, dole out batter into preferred pancake size, cook through until bubbles form on the surface and flip. Repeat until all batter is gone. 6. Top with maple-glazed pecans and serve hot.