Whole Wheat Pumpkin Pancakes with Honey and Caramel Cream

Whole Wheat Pumpkin Pancakes with Honey and Caramel Cream

pancakes:

• • 1 cup whole-wheat flour

  • 1/2 cup all-purpose white flour

  • 1/2 cup brown sugar

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 1 egg

  • 3/4 cup canned pumpkin puree

  • 3/4 cup honey-flavored Greek yogurt

  • 1/2 cup skim milk

  • 4 tablespoons vegetable oil

  • 1 teaspoon vanilla

garnish:

• • honey

  • caramel cream (equal parts caramel topping and sweetened condensed milk)

  • powdered sugar

In a large bowl, whisk together both flours, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. Set aside. In a separate bowl, whisk together the remaining wet ingredients.

Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined. Batter should be lumpy. Set batter aside for 15 minutes.

Heat a griddle to medium heat and spray with non-stick spray. Scoop 1/4 cup dollops of batter onto the griddle and cook for 3-4 minutes until golden brown underneath and air bubbles are rising to the surface of the batter. Flip and cook the other side until golden brown. Keep pancakes warm in a 200-degree oven while you cook the remaining pancakes.

Serve the pancakes with honey between each layer and topped with a small drizzle of the caramel cream and a sprinkle of powdered sugar.

Yields 14 pancakes.