Wednesday, March 7, 2012

Best Pancake Recipe Ever! (Pumpkin Version included)

My mom has taught me most of what I know about food and health. Her diet has changed drastically over the years. She's usually reading several books at the same time. One author (and doctor) who has continued to be an inspiration for her is Dr. John McDougall. He's written several books, has his own medical center/program,  and was an important part of the successful and life-inspiring film, Forks Over Knives. In his book, The McDougall Program for Women, there is this pancake recipe that I would say is the best I've tasted! Fortunately, the recipe always leaves me with extras. So I'll usually take them to work for my break. There is a girl at work who requested me to make them for her birthday because she liked them so much. 

My mom recently used pumpkin in a dish, so the leftover puree has been glaring me in the face every time I open the fridge, so I decided to add it to this recipe... 

Best Pancakes Ever

1 C. whole wheat flour
3/4 C. rolled oats
1/2 C. cornmeal
2 t. baking powder
3/4 C. soy milk
3/4 C. water
3 T. honey (or agave nectar, for vegan)
1 T. Ener-G Egg Replacer mixed well with 4 T. very warm water
*for pumpkin version: use about 1/4 C. pumpkin puree in a sandwich bag with a dash of each of the following: nutmeg, cinnamon, cloves, ginger, & all spice and squeeze until mixed well. Cut on of the corners and squeeze out into the batter and lightly fold in.

Mix the flour, oats, cornmeal and baking powder together in a large bowl. In a separate bowl, mix the milk, water, honey, and egg replacer mixture. Pour the wet mixture into the dry mixture and combine thoroughly. Let the batter rest for 5 minutes. *If using pumpkin mixture, wait the 5 minutes and then add to batter. 
Heat a griddle until a drop of water will bounce on it. Ladle the batter onto the griddle. Turn the pancakes over when bubbles start to form on top and the edges are beginning to dry. Cook until lightly browned. Repeat with the remaining batter. 

Serve with syrup, applesauce or fruit spreads. I served mine with a dab of vegan butter and a dash of cinnamon sugar. YUM!
You've got to try these, as-is. Next time, toss in blueberries, add the pumpkin mixture, carob chips, or any other add-ins you may like. As I mentioned above, I like to top em with a cinnamon sugar mixture. I got the idea from Franks Diner, in Kenosha, WI. They were featured on Food Network's Diner's, Drive-Ins and Dives. It's a funky little diner built in an old railroad flat car. The waiters are kinda "rude" in a funny way. I only wish they had better vegetarian/vegan options. But every fall they have these amazing pumpkin pancakes.
P.S. After looking over this post, I realized how funny it is that the featured picture has a big slab of butter on it and yet Dr. McDougall doesn't use any added fat in his program. Oops.

Chef Teebs


Anonymous said...


These pumkpkin pancakes look delicious! I'm a big fan of pumpkin. I work for Kamut International. I bet the recipe would be equally as delicious if made with Kamut wheat flour! Yum!

Thanks for sharing.

Jaswinder said...

The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.
Pancake recipe