Pumpkin Pancakes

Pumpkin Pancakes are moist and warm with the added spices and these are fluffy. Perfect for autumn season as you get more pumpkin during harvest, and also for Halloween party or Thanksgiving. You could make it with tinned pumpkin puree too. But i prefer preparing it fresh and use it with in a week.

These pumpkin pancakes turns more healthy if it is prepared with whole wheat flour, honey and with coconut oil. These are quick to make and easy to make healthy breakfast prepared in minutes. Could be served as a after school snack for kids too.

INGREDIENTS:
Whole wheat flour| All purpose flour- 2 cup

Baking powder- 2 tablespoons

Cinnamon powder- 1/2 teaspoon

Nutmeg- 1/4 teaspoon (optional)

Salt- 1/4 teaspoon

Milk- 1 and 1/2 cups

Pumpkin Puree- 3/4 cup

Egg-1

Sugar| Honey- 3-4 tablespoons

Vanilla extract- 1 teaspoon

Butter| coconut oil-2+2 tablespoons

Cream Cheese Topping:

Cream Cheese- 1/2 cup

Sugar- 1-2 teaspoons

Milk- 3 tablespoons

Pecan| Walnuts- 2-3 tablespoons, for extra crunchy topping

PROCEDURE:

To make Pumpkin Puree:

• Peel the pumpkin and cut them into cubes. Add the pumpkin inside the pan and pour enough water to immerse; allow to cook till soft.
• Drain the water and allow to cool. Once it reaches room temperature add this inside a blender jar and make it as a fine puree.

To make Pan cake:

• Mix the dry ingredients flour, baking powder, cinnamon, nutmeg and salt together in a medium mixing bowl.
• In a separate bowl, whisk the rest of the ingredients together milk, pumpkin puree, egg, sugar| honey, vanilla and butter until combined. 
• Pour the wet ingredients into the dry, and stir until blended. 
• Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray.
• Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
• Repeat the process with the remaining batter, adding more oil as needed. 
• Top it with Honey (or) cream cheese frosting and add some pecans (or) walnuts for extra crunch.

To make Cream Cheese Topping:

• In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth.
• Fill this in a piping bag or drop directly using a spoon.