Chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles are stir-fried together with a savory sauce with Chinese influences.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 8 pancakes |
Ingredients
- 1 cup whole wheat flour
- ⅓ cup canned pumpkin
- 1 egg
- 4 teaspoons white sugar
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ cup milk, or more as needed
- 2 tablespoons pecan pieces, or to taste (Optional)
- 1 tablespoon confectioners’ sugar, or to taste (Optional)
Instructions
- Stir flour, pumpkin, egg, sugar, salt, and pumpkin pie spice together in a large bowl until well mixed; the mixture will be thick and chunky. Add baking powder and stir until evenly distributed. Slowly pour in 1/4 cup milk while stirring; mix until all liquid is absorbed. Add more milk and stir until batter is smooth and firm, yet flows off the spoon; a wooden spoon inserted into the mixture will stand, but batter will flow when poured. Mix in pecans.
- Heat a nonstick skillet over medium heat. Scoop 1/4 cup batter for each pancake onto the skillet. Cook until edges are dry, 1 to 2 minutes; flip and cook on the other side until edges are firm, another 1 to 2 minutes.
- Place a pat of butter on each pancake as they are removed from the skillet and transferred to a plate. Sift confectioners’ sugar on top.
- Preheating the pan or griddle will reduce overall cooking time. If your cooking surface is not nonstick, lightly coat the surface with nonstick spray or butter.
- These pancakes take longer to cook than conventional pancakes. The first time you make these, remove one of the pancakes from the pan and crack it in the middle by folding it. If there is no sign of liquid, remove the cakes from the pan and start the next batch. If there is still liquid in the center or around the nuts, return the cake to the pan and cook for a few minutes more. Check a different pancake next time.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 493 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These tastes like all things fall! SO delicious and fluffy. My kids are them right up. I topped with a little whipped cream and syrup.
I used AP flour instead of whole wheat and added extra cinnamon to the batter. The batter is thick but it resulted in fluffy pancakes. I only got 7 pancakes out of a batch so I would recommend doubling the recipe.
We liked the pumpkin pancakes. I would add some cinnamon and blueberries to kick the recipe up a notch. The batter was very thick , so be prepared to add extra milk. I also used 1/2 cup of all purpose flour and 1/2 cup of whole wheat flour
11.7.20 I followed this recipe to the letter, and the batter was way too thick. I cooked one pancake, then added more milk to the batter; cooked another, same thing, still too thick. Even with adding additional milk, these pancakes were dense, not even remotely light and fluffy. One thing’s for sure, they really do need a lot more than 1/2 cup milk. The taste was OK, although not quite as pumpkin-y as I would have liked, and texture and taste both could be personal preference. Doubtful I’ll make again.
These were definitely quick and easy to make. And also quite delicious. I made only half of the recipe using a whole egg and I substitute AP flour for whole wheat because that’s what I had. Thank you for sharing your recipe.