Pumpkin Pecan Pancakes Recipe

• 1½ cups whole-wheat Pastry Flour
• ½ cup multigrain Hot Cereal (uncooked)
• 1½ tsp Baking Powder
• 2 Eggs
• 1 cup Milk
• ¾ cup Pumpkin (pureed)
• ¾ cup plain Yogurt
• 2 tsp Vanilla Extract
• 1/3 cup White Sugar
• ½ tsp Salt
• ¾ cup Pecans (finely chopped)
• Oil (for cooking)

• Mix together pastry flour, hot cereal and baking powder together in a large mixing bowl.
• In a separate bowl, beat eggs until light and fluffy.
• Add milk, pumpkin puree, yogurt, vanilla extract, white sugar and salt to the beaten eggs. Mix well.
• Add the pumpkin mixture to the flour mixture. Fold gently. Avoid over mixing the batter.
• Add in pecans and mix lightly.
• Place a griddle or frying pan on medium-high heat and heat lightly oil it.
• Pour ¼ cup of the batter onto the griddle and spread it evenly.
• Cook till the edges of the pancake starts drying and a bubble popping up near the edge holds its shape.
• Flip the pancake and cook till it turns golden brown.
• Remove and transfer to a serving plate.
• Repeat with the remaining batter.
• Stack the pancakes one over the other and keep warm until serving.