Jamie says: I hit the nail on the head with this one. The recipe is a combo between 1) a madeover throw-back to the Poppyseed Pancakes with Spiced Clementines (from the cookbook we gave my Mom years ago for Christmas) that my mom used to make us as kids and 2) the hearty pumpkin pancakes I made K when she spent the weekend here.
Sweet clementine, oh, oh, oh… I couldn’t help but think of the song.
I love the golden color and hearty flavor of whole wheat pancakes.
The awesome sweet and hearty flavors will surely brighten your day.
Perfect Pumpkin Pancakes with Cinnamon-Sugar Clementine Rings
- 6 clementines
- 3 tsp brown sugar
- 1 tsp plus 1/4 tsp ground cinnamon, divided
- 1 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
- 3/4 cup water
- 1/4 cup canned 100% pure pumpkin (Publix)
- 2 Tbsp milled chia seeds (Dole)
- 1 tsp pure vanilla powder, Madagascar Bourbon (Nielsen Massey)
- no stick cooking spray (PAM)
- 3 Tbsp trans fat free buttery spread, original (Smart Balance)
- Peel clementines. Slice. Gently toss with brown sugar and 1/4 tsp cinnamon. Refrigerate.
- In a medium bowl, use a fork to combine pancake mix, water, pumpkin, 1 tsp cinnamon, chia seeds, vanilla powder.
- Pre-heat a large saute pan on medium heat.
- Coat pan with no stick cooking spray and pour 1/2 of pancake batter onto pan to make three pancakes. Cook until bubbles stop forming and bottom of pancake is golden brown, about 1 1/2 minutes. Flip to cook other side and cook until golden brown, about 1 minute. Place on a serving plate. Repeat once more using remaining batter.
- Plate pancakes. Spread buttery spread on each pancake. Top with cinnamon-sugar clementine rings. Enjoy!
Serving suggestion: Serve with glasses of fat free milk.
Nutrition note: Chia seeds pack in fiber (so does the pumpkin and pancake mix), and add omega-3s, vitamins, and minerals like calcium. Pumpkin also adds vitamin A. And the clementines are a vitamin C knock-out.