Pumpkin Pancakes (with roasted pumpkin)

I assume you put your Halloween pumpkin to good use and have roasted pumpkin and the pulp ready to go. If you already have or do plan to roast some pumpkin here is a quick breakfast recipe that is easy to make and is a great for freezing. They come in very handy for those rushed mornings.

Roasted pumpkin pulp

batter ready to go

Ready to flip, notice the bubbles

I started roasting the pumpkin in the morning and by evening I had used the pulp in 2 recipes one for breakfast and one for lunch. If you think that is an overdose of pumpkin for one day feel free to freeze the pulp and use on another day.

Pumpkin Recipes
Ingredients: Make 30 pancakes

1. 4 cups of roasted pumpkin pulp
2. 4 1/2 cups of White whole wheat flour
3. 2 eggs
4. 2 tsp of baking soda
5. 2 tsp of sugar
6. a pinch of salt
7. 2 cups of milk (I added 1% milk) + enough water to make the batter

Method

Whisk the eggs and milk and set aside. Mix together the dry ingredients and the pumpkin pulp and add the milk / egg mixture and keep mixing. If the batter is too thick add water to bring it to pourable consistency. Let it sit for about 20-30 minutes.
1. Heat a griddle and when hot spray with oil and add a laddle of pancake batter. Let cook on one side till you start to see bubbles to appear on top. Flip cook on the other side.

Serve with just a bit of fresh butter on top.
Note:
Pancakes lend themselves to be frozen and reheated pretty well. Flash freeze the excess pancakes.