These healthy pumpkin pancakes are packed with irresistible fall flavors. Double the recipe and freeze some for a quick, healthy breakfast.
- 2 cups white whole wheat flour (sub: 1/2 whole wheat and 1/2 unbleached all-purpose flours)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (or 12 drops liquid stevia)
- 2 cups milk
- 4 teaspoons melted butter or coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup pumpkin puree (i.e. canned pumpkin)
- 1 teaspoon vanilla
- Mix the first six dry ingredients (flour through brown sugar) in a large bowl.
- Mix the remaining wet ingredients (milk through vanilla) in another.
- Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix.
- Let the batter rest for about 5 minutes.
- Using 1/3 cup batter per pancake, cook in a greased skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.
- Serve warm with butter and real maple syrup.
Freezer Instructions: To Freeze: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze. To Prepare: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.