Pumpkin
whole wheat pancakes
1 cup whole wheat flour
2 tsp baking
powder
1 1/2 tsp ground
cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
2 eggs
1 cup unsweetened
vanilla almond milk
3 Tbsp applesauce or
oil
1 Tbsp honey
¾ cup pumpkin puree (not pumpkin pie filling!)
Preheat your skillet or
griddle to 350. In a larger bowl, mix all of the dry ingredients and stir together.
Then add all of your wet ingredients, stirring again. Depending on how thick
you like your pancakes, you may want to add more or less milk (I always add
more!).
Pour desired amount of
batter onto griddle, but wait to flip until there are small bubbles that form
on the top. This is a thick pancake batter and it takes longer to cook through
than regular pancakes due to the whole wheat and the pumpkin. Don’t flip too
early! When the original top gets nice & bubbly (you can peek at the bottom
to make sure it’s nice & cooked too as an indicator of when to flip), flip
and cook until the bottom is nice and light brown.
Remove from griddle,
and enjoy these awesome pancakes with some pure maple syrup, pumpkin butter, or
apple butter!
