I realize there’s a lot of controversy surrounding Christopher Columbus. Should we celebrate the fact that he missed his goal by so much? Was he basically a racist piece of crap that got the ball rolling on the slave trade? Maybe…but I’m glad we have a holiday in his honor because although I had to work, I got to go in about an hour later than usual which allowed me to run 7 miles AND make these pancakes before the work day started. Win.
Angela of Oh She Glows put the pancakes-for-one idea in my head but I put this recipe together on my own. Pumpkin fever has hit me hard, so I used pumpkin and the usual spices, buttermilk, and whole wheat flour to make these light, fluffy, perfect-for-fall pancakes. With a little Grade B maple syrup on top, you’ll have a hard time convincing me there’s a better breakfast out there, especially at this time of year!
makes 2 pancakes
1/4 cup pumpkin
1 egg white
1/4 cup buttermilk
1/3 cup whole wheat pastry flour
1/2 tsp baking soda
2 tsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
In a separate bowl, whisk together the egg white, pumpkin, and buttermilk. Stir into the dry ingredients and stir just enough to moisten everything (there will still be a few lumps and that’s fine).
Heat a skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated pan and cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter.
Serve with maple syrup.