Whole Wheat Pumpkin Pancakes with Honey and Caramel Cream
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.