Can you believe we are half way in the month of September already? In a few more days it will officially be fall and before you know it we will be getting ready for the holidays. Time just seems to fly by.
I had extra pumpkin puree leftover after making my cute little Pumpkies last week that I wanted to use up, so over the weekend I incorporated it in to Sunday breakfast and created these delicious Whole Wheat Pumpkin Pancakes. I love whole wheat combined with pumpkin; I think it makes it taste richer.
As I do with many of my recipes, I make extra to have ready for during the week. In the morning, I just need to reheat to make a quick and delicious breakfast for the twins. They loved these. I serve these to them without any syrup so I don’t have little sticky fingers all over and these are moist and delicious plain or with a little butter. These would be great with pure maple syrup or pecan syrup too.
The perfect taste of fall! Enjoy!