Written by Chef Brandon Perry
We might be at the end of pumpkin season, but I had to squeeze in this post… These pancakes are absolutely divine, easy to make, and basically very nutritious. Okay, they’d definitely be healthier without the candied walnut topping, but this is what I call a “special occasion” or “weekend breakfast” – something you’re not going to be eating Monday through Friday.
I discovered a pumpkin pancake recipe in his Men’s Health magazine, ripped it out, and casually left the page somewhere it would be discovered… Translation: “Please make this for me!” Anything for him. So, I worked with the recipe and did my own take on it. Let me know what you think! Whole Wheat Pumpkin Walnut Pancakes Inspired by Men’s Health Pumpkin Pancakes p.54 October 2010 Serves 2 (or 4 sides) 1 cup whole grain pancake mix 1 ½ Tbsp. brown sugar 4 Tbsp. ground flax seed 1 tsp. cinnamon ½ tsp. freshly grated nutmeg ¼ tsp. all spice ¼ tsp. ground ginger ½ cup chopped walnuts 1 cup almond or regular milk ½ cup canned pure pumpkin puree 1 egg, beaten 1 tsp. pure vanilla extract 1 Tbsp. extra virgin olive oil Pure maple syrup Candied walnuts* recipe after
Combine dry ingredients in a large bowl and stir to blend. Whisk milk, pumpkin, egg, vanilla, and olive oil until smooth. Pour pumpkin mixture into the dry ingredient bowl and mix until well-combined. Heat griddle over medium high. Ladle approximately ¼ cup of batter onto griddle for each pancake. Cook until bubbles form in the batter and the edges begin to brown. Flip and cook other side. Drizzle with with maple syrup and garnish with candied walnuts. Candied Walnuts 2/3 cup shelled walnuts 3 Tbsp. demerara natural sugar 1/2 tsp. sea salt 1 tsp. ground cinnamon 1/4 tsp. allspice 1/8 cup maple syrup 1/8 cup honey Preheat oven to 350 degrees. Place walnuts on a foil lined baking sheet and toast for about 15 minutes, until golden brown and fragrant. Meanwhile, combine the dry ingredients in a small bowl and mix well. Pour the maple syrup and honey into a small microwaveable bowl and set aside. Upon removing the nuts from the oven, microwave the maple-honey mixture for about 15 seconds on high. Stir well until combined and then add toasted nuts, making sure to coat evenly. Spoon wet nuts back onto the lined baking sheet, being careful not to get any excess drippings on the foil. Sprinkle the wet nuts with about 1/2 of the sugar mixture and shake them around until well coated. Return the sheet to the oven for 10 minutes, tossing the mixture once in the middle of baking. The nuts should be bubbling and rich brown when ready. Remove the tray from the oven, ensuring all of the raw sugar is now melted. Let cool for 1 minute and then begin acting quickly, transferring the nuts from the foil-lined sheet to a piece of wax or parchment paper. After letting cool an additional 10 minutes, separate any nuts that are stuck together.