Healthy Pumpkin Pancakes
October 23, 2024There’s something magical about fall mornings, especially when they start with a delicious stack of healthy pumpkin pancakes. Made with whole wheat flour, minimal sugar, and no eggs or dairy, these pancakes are as nourishing as they are delicious. They will fill your kitchen with the aroma of pumpkin and warm spices and fill your belly with wholesome goodness.
Equipment
- no stick skillet or griddle
Ingredients
- 2½ cups whole wheat flour (300 g)
- 1 TBS baking powder
- ½ tsp kosher salt
- 2 tsp cinnamon
- ¼ tsp ginger
- ⅛ tsp nutmeg
- 2¼ cups milk (almond or dairy) (555 g)
- ½ cup pumpkin puree (130 g)
- ¼ cup coconut sugar (50 g)
- 2 TBS neutral oil (20 g)
- 2 tsp vanilla extract
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until well incorporated. Next, measure in the cinnamon, ginger, and nutmeg and whisk until fully distributed.2½ cups whole wheat flour, 1 TBS baking powder, ½ tsp kosher salt, 2 tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg
- In a large mixing bowl, mix together the milk, pumpkin puree, cocnut sugar, oil, and vanilla extract until combined.2¼ cups milk (almond or dairy), ½ cup pumpkin puree, ¼ cup coconut sugar, 2 TBS neutral oil, 2 tsp vanilla extract
- Pour the dry ingredients in with the wet ingredients and, using a rubber spatula, fold together until the two just come together. It’s ok if there are still some small lumps in the batter.
- Using a ¼ cup measuring cup, scoop the batter onto a skillet over medium-low heat. Let it cook until just slightly set on the sides and bubbly in the center, then flip and finish cooking on the other side.
- Enjoy these healthy pumpkin pancakes with some butter and maple syrup on top.