Prep 7 mins
Cook 7 mins
This recipe is simple and delicious! I use Bob's Red Mill Seven Grain Hot Cereal mix in all of my pancake recipes. This adds fiber, whole grain and heartiness! My ten month old scarfs down these cakes, and his fussy older brother can't resist them either! If the batter seems too thick for your liking, add more apple cider to thin it out. I mix my ingredients with a wire whisk and use a 1/4 measuring cup to scoop them onto an electric griddle. I call these my "Perfect Pancakes" when I omit the pumpkin and apple cider. Great for any occasion! I know you will love them! Going to try them with squash next!
- 1 cup flour (I use white whole wheat)
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons cereal (Bob's Red Mill Seven Grain Hot Cereal-raw, uncooked)
- 1 egg
- 1 cup milk (I use 1% or almond milk-depending on my mood)
- 1⁄3 cup pumpkin pie mix
- 2 tablespoons oil (I use safflower oil)
- 1 1⁄2 teaspoons pure vanilla extract
- 2 tablespoons apple cider (may add more to thin batter)
- Warm your griddle to 250-300 degrees.
- In a large bowl: add flour, baking powder, salt, sugar, cinnamon, nutmeg and 7 grain cereal. Mix well.
- Add wet ingredients: egg, milk, pumpkin, vanilla, oil and cider.
- Whisk well until all ingredients are well incorporated. If batter seems too thin for your liking, please slowly add more apple cider. (or milk).
- When you have reached desired consistency and the griddle is hot, use a 1/4 cup measuring cup to scoop batter onto griddle.
- Cook cakes until edges change color and undersides are brown. This batter does not bubble as much as traditional pancakes.
- Flip cakes and finish cooking on opposite side.
- Transfer to plate, add butter, pure maple syrup and ENJOY!