Pumpkin Pancakes...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!

Pumpkin Pancakes

Ingredients

  • 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

Directions

  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
  2. In a separate bowl, combine the milk, eggs, pumpkin puree, syrup, coconut oil, and vanilla.
  3. Add the wet ingredients mix until combined, taking care not to over mix.
  4. Cook on a griddle or in a pan over medium high heat.
  5. Top with maple syrup and chopped pecans or walnuts, if desired.

adapted from Skinnytaste

Pumpkin PancakesPS I have now made these pancakes 3 times, more than I made all last year!!! Getting addicted! ;-)

Bon Appétit!

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