Whole Wheat Pumpkin Pancakes
Ingredients
-
1
cup
white whole wheat flour or regular whole wheat flour
-
1
tablespoon
baking powder
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
salt
-
1
cup
milk of choice
-
⅓
cup
pumpkin purée
-
1
large
egg
-
2
tablespoons
maple syrup or brown sugar
-
½
teaspoon
vanilla extract
-
2
tablespoons
melted butter or coconut oil
Instructions
- Preheat an electric skillet to 350°F or heat a cast iron skillet over medium-low heat.
- In a mixing bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Lightly oil the skillet if necessary and scoop ⅓ cup of batter onto the skillet.
- Cook until small bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter, adjusting heat as needed, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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