Fall-Perfect Whole Wheat Pumpkin Pancakes
Serves 9
5 mins prep
10 mins cook
15 mins total
These Whole Wheat Pumpkin Pancakes are up there in the Ultimate Fall Breakfasts list. They’ve got the flavor of a pumpkin pie, but in the form of pancakes. Who wouldn’t love a giant stack of this for breakfast?!
0 servings
cupWhole Wheat Flour60g
cupPumpkin PureeCanned, 40g
cupAlmond Milk
tspCoconut Oilor Melted Butter
Stevia Sweetener2 tsp sugar worth (Use your brand's Conversion Chart)
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In a small bowl, combine and uniformly mix flour, baking powder and spices.
In a large bowl, whisk together remaining ingredients.
Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
Cook for about 2 minutes until large bubbles appear all over the pancake, and edges are dry.
Flip carefully and cook other side for 1 minute.
Remove from pan and repeat with remaining batter.
Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
Serve warm with your choice of toppings!