The Fall Harvest & Pumpkin Pancakes on TV

by Heather Ferber on September 27, 2013

Happy Weekend Friends!  Cannot believe tomorrow and Sunday mark the last weekend of September.  Today, on the way to school, I noticed an enormous maple tree that had changed to bright red – seems like it happened overnight.  Many more colorful changes will be happening around those of us in SE WI over the next few weeks.

Autumn is also a time of great harvest all around the country.  Local farmer’s markets and grocers have an abundance of squash, apples, carrots, celery root, radishes, Brussels sprouts, kale, spinach, zucchini, cabbage, leeks and parsnips.  And of course, there is one of my personal favorites in season right now – PUMPKIN.

Tomorrow morning at 7:15am and 8:15am, I will be making an appearance on WISN Channel 12’s morning news.  Continuing to share my passion for creating healthy families in my community. So blessed to have this opportunity to share!  The highlight for tomorrow is going to be PUMPKIN.  Tune in to catch why pumpkin is so good for you and see how I incorporate it into my children’s diet.  

In fact, I am going to share with all of you the “secret” (well, not so secret any more!) Ferber pancake recipe.  And tomorrow’s adaptation will show how I incorporate pumpkin into the mix. My boys DEVOURED these pancakes for dinner tonight…in fact, I almost did not have any left for the show tomorrow!  Since the segment will move quickly,  it may be helpful for you all to have a copy of this recipe so here it goes:


1 cup whole wheat flour

1 cup almond flour

3/4 cup oats (can be ground into flour if you desire)

1/4 cup flax seed, ground

3 teaspoons baking powder

1 tablespoon cinnamon

1/2 teaspoon salt

1 cup almond milk (unsweetened regular or unsweetened vanilla)

2 eggs

1 tablespoon oil

1/3 cup canned pumpkin (NOT pumpkin pie filling)

1 cup water


Mix all dry ingredients together in a bowl.  In a separate bowl, mix all wet ingredients.  Add the wet ingredients to the dry ones and mix well.  Adjust batter thickness with water or flour as needed.  Cook on medium heat griddle.  (I tend to lower the cooking temps a bit when using almond flour as it browns more quickly.)  Garnish with cacao nibs, mini chocolate chips, raspberries, cherries, yogurt, maple syrup or nuts.  Be creative and enjoy!  This recipe will make about 10 pancakes or so depending on size…more if you make them smaller.  This batter can also be used for waffles if you make it a little thicker.

Tune in tomorrow to catch a few of my other pancake cooking tips and secrets.  But these pancakes are a great way to introduce “new foods” into your family’s palate. And honestly, what child is going to complain about a pancake covered in maple syrup on their plate?!  

Have a great weekend everyone and keep me posted if you do any pumpkin pancake cooking!

pumpkin pancakesCallum eating pumpkin pancakes


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