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Leftover pumpkin puree? No problem. Canned puree can be kept covered in a container in the refrigerator for one week. So if you have leftovers save it and then you can make pancakes!
Combine flours, baking powder, spices, and sugar in a medium bowl.
In a large bowl, combine remaining ingredients. Add dry ingredients into the wet and mix to just combine.
Heat a large nonstick skillet over medium-high heat. Spoon about 1/2 cup sized scoops of batter onto the hot skillet and use the back of a spoon to spread evenly. Put as many onto the pan as will fit. You can make these in batches if needed. Cook for roughly 2-3 minutes on the first side, until bubbles appear on the top surface. Flip them and cook for an additional 2-3 minutes or until golden brown. Remove the cooked pancakes from the skillet and repeat with the remaining batter.
Serve garnished with additional slivered almonds and maple syrup (the pure stuff).
Nutrition Info per 2 pancakes:385 calories, 12 g fat, 13 g protein, 50 g carbohydrates, 7 g fiber
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!