Forrest created these pancakes for a healthy sweet treat option. They are dense and cake like, so be certain to use caution when cooking them.
1/2 cup AP flour
3/4 cup whole wheat flour
2 tbsp suger
2 tsp baking powder
2 tsp cinnamon
1 cup milk
1/2 cup canned pumpkin puree
2 tbsp melted butter
fresh or frozen blueberries
Whisk flours, sugar, baking powder, and nutmeg together.
In a large bowl, combine milk, pumpkin, butter, and egg.
Fold the wet mixture into the dry mixture. Do not overmix.
Add granola to the middle.
After flipping once, add wheat germ and honey.
Cook until done.
Cook carefully on a griddle, adding blueberries around the outer edge of pancake. Add