Fluffy Pumpkin Pancakes
Ingredients
Dry Ingredients
-
1½
cups
white whole wheat flour
-
2
teaspoons
baking powder
-
1
teaspoon
pumpkin pie spice
-
⅛
teaspoon
salt
Wet Ingredients
-
2
large
eggs
-
1
cup
unsweetened, plain almond milk
-
1
cup
pumpkin puree
-
2
tablespoons
maple syrup
-
1
teaspoon
vanilla extract
-
2
tablespoons
melted coconut oil
Instructions
- Combine dry ingredients in a large bowl and whisk together.
- In a separate bowl, whisk the eggs, then add almond milk, pumpkin puree, maple syrup, and vanilla extract, mixing well.
- Combine the wet and dry ingredients, ensuring everything is mixed thoroughly.
- Stir in the melted coconut oil until fully incorporated.
- Heat a skillet over low/medium heat and spray with non-stick cooking spray.
- Pour ⅓ cup of batter onto the skillet for each pancake and cook for 2-3 minutes, flipping when bubbles form.
- Repeat until all batter is used and serve with your favorite toppings.
Nutrition Facts (estimated)
Servings
4
Calories
310
Total fat
11g
Total carbohydrates
41g
Total protein
10g
Sodium
0mg
Cholesterol
0mg
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