Multigrain Pumpkin Pancakes are a comforting Autumn breakfast staple at our house. They are packed with moist pumpkin puree and warm spices of nutmeg and cinnamon.
Combine all dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ground flax seeds, and psyllium husks. Set aside.
Combine all wet ingredients: eggs, yogurt, pumpkin puree. Use a stick blender or whisk to blend all wet ingredients.
Heat a large skillet on medium heat, add a tablespoon of oil.
Combine the wet ingredients with the dry. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each panful of pancakes add more oil as needed.
Serve warm with a dollop of crème fraiche, a drizzle of maple syrup and a healthy sprinkle of toasted and chopped pecans.
Notes
Depending on how "thirsty" your flour is and how dry the climate is where you live, you may need to adjust the batter by adding a few more tablespoons of yogurt until you get the the right thickness and texture.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/pumpkin-multigrain-pancakes-oladiki/