Well folks, it’s T minus nine days until Thanksgiving!

I love this holiday, all it stands for, and the food that comes along with it, but I’ve got to be honest…the thing I’m looking forward to the most is the vacation.

Yesterday afternoon, my semester got even busier – I’ve been scheduled for five hours per week of study abroad ambassador presentations. They’re very fun presentations, because I get to talk about studying abroad and England (which you all know I love to do!) but it also means that I’ll have to be on campus at 8:00 am Monday through Thursday. Oy. And just when my 9:00 Wednesday morning class ended….

So, needless to say, with those extra hours of work and presentations + all of the projects and essays that are pouring in right now + plus working at the Writing Center, I’m soooo ready for vacation!

I know I can’t be the only one who likes to cook and bake during time off, so I feel it is only appropriate to post this recipe that is perfect for a lazy weekend or vacation morning – especially Thanksgiving morning!

This post is a part of What Would Kathy Eat?‘s Healthy Thanksgiving Challenge! These pancakes are whole wheat, low in added sugar, rich in fiber, and even contain a veggie. Plus, they’re simply delicious! Win!

Pumpkin Pancakes (E, N, D)
slightly adapted from this lovely recipe

Ingredients:
– 1/2 cup all-purpose flour
– 3/4 cup whole wheat flour
– 1.5 tbsp. brown sugar
– 2 tsp. baking powder
– 1/2 tsp. salt
– 1 heaping tsp. ground cinnamon
– 1 dash ground ginger
– 1 dash ground cloves
– 1/2 cup rice milk
– 1/2 cup water
– 1/2 heaping cup canned pumpkin (not pumpkin pie filling!)
– 1 flax egg (2 tbsp. warm water + 1 tbsp. ground flaxseed; allow to rest for 5 minutes)
– 2 tbsp. applesauce
– 1.5 tsp. vanilla extract

Directions:

1. In a large bowl, combine dry ingredients (flour through cloves).
2. In a medium bowl, combine wet ingredients (milk through vanilla extract).
3. Slowly stir the wet ingredients into the dry until just combined. Don’t overstir! It’s a good thing to have lumps in pancake batter!
4. Heat a griddle or non-stick pan to medium heat. Spray the surface with non-stick cooking spray.
5. Drop 1/4 cup of pancake batter on the heated griddle. Allow to cook for 3-4 minutes, or until bubbles have formed along the sides of the pancake and are starting in the middle. Flip, and cook for an additional 2-3 minutes, or until the inside is fully cooked.
6. Serve pancakes hot with a sprinkle of cinnamon sugar, a drizzle of maple syrup, or both.
7. Enjoy!

Notes:
– I decided not to make the streusel from the original recipe for calories’ sake, but I’m sure it’s delicious. Let me know if you do try it!
– Typically, I am perfectly fine eating pancakes without anything on them (like syrup), but I noticed these needed that extra hit of sweetness. When I told my brother he should put lots of syrup on them, this is what his plate looked like:

Haha. Maybe not thaaaat much syrup…Either way, he said they were very good!
– These pancakes freeze up very well, so if you do have any leftovers, pop them in the freezer for a later date!

I sprinkled Stevia (instead of sugar) and cinnamon over mine. Yum!

Please do yourself and your family a favor and make these this weekend, over Thanksgiving…whenever! They’ll keep you and your belly warm and happy! 🙂