Healthy pumpkin pancakes

Yesterday we made pumpkin pancakes, a breakfast that embraces fall’s flavors. This easy dish turned into a team effort, with Bill mixing and measuring and me cooking. Bill really gets into making pancakes. I love this because my paternal grandfather always prided himself on his pancake recipe and skills and it was a big family thing to have his pancakes.

These are thick, hearty pancakes bursting with pumpkin and cinnamon flavor. Next time I might even add some uncooked oats or ground flax seed to the batter. If you notice, I’ve made mine vegan, but you can use milk.

Thick flapjacks with an orange tint. Love it!

Healthy pumpkin pancakes

Adopted from Food.com

Makes 15-20 pancakes, depending on size

Ingredients

  • 2 cups whole wheat flour
  • 2 tablespoons brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 cups nonfat milk (I used almond milk)
  • 1 teaspoon vanilla
  • 3 tablespoons applesauce or oil
  • 1 cup canned pumpkin

Directions

  1. Mix all the dry ingredients well.
  2. Mix all the wet ingredients in with the dry ingredients until there are no clumps.
  3. Cook on medium heat until the edges look dry and flip, cooking a few more minutes until cooked through.

Remember, these pancakes will be dense and thick. This is how they are supposed to turn out. I had mine with only butter but for a treat add maple syrup or powdered sugar.

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