Last week, Amanda shared a pumpkin pancake recipe. I set out to make some kefir pancakes Saturday morning and that post popped into my mind. I just happened to have some pumpkin on hand and so I altered my usual recipe a bit and ended up with these tasty treats. So very good! You can, of course, use any winter squash in place of the pumpkin.
1 cup whole wheat flour
2 tablespoons ground flaxseed
2 tablespoons brown sugar
1 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon cloves
1 cup plain kefir, plus 2 tablespoons (buttermilk would work as a substitute)
1 tablespoon canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup pumpkin
1/4 to 1/2 cup chopped pecans
Whisk together the flour, flaxseed, sugar, baking powder,
baking soda, salt, cinnamon, ginger, and cloves. Set aside.
In a different bowl, whisk together kefir, canola oil, egg, vanilla extract and pumpkin.
Pour wet ingredients over the dry ingredients.
Stir gently with a spatula until combined.
Add the pecans.
Do not over mix.
Heat a griddle pan or non stick skillet over medium heat.
Spray with cooking spray.
Pour about 1/4 of a cup of pancake batter onto the hot griddle pan,
spacing out the pancakes a few inches from each other.
When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
Serve with butter and maple syrup.