
Whole Wheat Pumpkin Pancakes
Ingredients
- 1 ½ cups whole milk
- 1 cup pumpkin puree
- 1 large egg
- 2 Tablespoons coconut oil
- 2 Tablespoons vinegar
- 2 cups whole wheat flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- coconut oil cooking spray
- Pure maple syrup to serve with pancakes
- 1 cup chopped pecans for garnish
Instructions
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Preheat a griddle and spray it with spray coconut oil.
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In a large bowl, stir the pumpkin puree, whole milk, egg, oil, and vinegar.
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In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Then slowly stir the flour mixture into the pumpkin mixture. Mix until just combined. Don't over beat the batter.
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Pour about 4 Tablespoons of batter for each pancake onto the hot griddle. With the back of a spoon, lightly flatten each pancake. Cook until the batter bubbles in the center of the pancake and then flip them over. Cook for another 2 minutes or until golden brown. Repeat until all the batter has been used. Serve immediately with pure maple syrup and chopped pecans.