I rarely make pancakes, but I made a pumpkin bread this week and had some puree left over. Thought a great idea would be pumpkin pancakes. I found this recipe online and doctored it a bit and was NOT disappointed. As a matter of fact, I am craving them again this morning. Didn’t get the photos in before we devoured them but I promise to be making these throughout this new year. Since I changed some of the ingredients these were probably heavier than originally intended for pancakes, (had egg whites and I was being lazy about whipping them, etc) so if you are looking for light and fluffy, this would not be the recipe for you. We LOVED them. It made 5 large ones, and it was perfect for two with a hearty appetite.
Serve with butter and warm syrup! Enjoy!
- 1 cup whole wheat flour
- 2 ts baking powder
- ¼ ts salt
- ½ ts cinnamon
- 1 ts pumpkin pie spice
- 1 cup almond milk (I used milk)
- 2 eggs
- ¼ cup pumpkin puree
- 2 Tb maple syrup
- 2 ts vanilla
- 2 ts coconut oil
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
- In a separate bowl, combine the milk, eggs, pumpkin puree, syrup, coconut oil, and vanilla.
- Add the wet ingredients mix until combined, taking care not to over mix.
- Cook on a griddle or in a pan over medium high heat.
- Top with maple syrup and chopped pecans or walnuts, if desired.
adapted from Skinnytaste