Pumpkin Pancakes
Ingredients
1 cup Whole Wheat Flour
1 1/2 tsps Baking Powder
1 tsp Pumpkin Pie Spice
1 cup Cow's Milk, Whole
1/2 cup Pureed Pumpkin
1 Egg
2 tbsps Maple Syrup
3 tbsps Butter (melted, divided, plus extra for optional serving)
Directions
In a medium mixing bowl, combine the flour, baking powder and pumpkin pie spice. Stir well.
In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, and 2/3 of the melted butter. Whisk thoroughly until blended.
Add the wet ingredients into the dry and stir until no big lumps remain.
Heat a pan over medium-low heat. Brush the pan lightly with melted butter. Scoop the batter onto the pan using roughly 1/4 cup for each pancake. Cook for two to three minutes, until small bubbles form on the surface of the pancakes.
Flip each pancake and cook on the opposite sides for one to two minutes, or until lightly golden brown.
Repeat the process with the remaining batter, brushing the pan with butter as needed. Serve the pancakes immediately with butter, if using, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to two days.
Serving Size: One serving is equal to two pancakes.
Additional Toppings: Serve with fresh berries, maple syrup, or your choice of jam.
No Butter: Use coconut oil instead.
No Maple Syrup: Use brown sugar instead.
Freezer Meal: After the pancakes have completely cooled, line a baking sheet with parchment paper and spread the pancakes out on it. Freeze them for two to three hours then place them in a large freezer bag or airtight container for up to two months. You can reheat them from frozen by heating them in the toaster or oven.
Nutrition Facts
Makes 3 Servings
Nutrients per serving: Calories: 374 | Protein: 11 grams | Fiber: 7 grams | Carbohydrates: 47 grams | Fat: 17 grams | Sugar: 14 grams
