Whole Wheat Pumpkin Pancakes
These Whole Wheat Pumpkin Pancakes are light, fluffy and delicious breakfast option, especially during the fall season when pumpkins are everywhere.
Ingredients
- 2 large eggs
- ¼ cup olive oil
- ½ cup pumpkin puree
- 1 ¾ cups unsweetened almond milk (or any milk)
- 3 tablespoons maple syrup
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- Maple syrup and pecans for serving (optional)
Instructions
- Preheat a large nonstick pan over medium heat.
- In a large bowl, beat the eggs with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk to combine.
- Add the flour, baking powder, cinnamon, nutmeg, ground ginger, and salt and stir just until incorporated. Do not over mix.
- Pour 1/4 cup batter for each pancake onto the preheated pan and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
- Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!