Healthy Pumpkin Pancakes
Enjoy the flavors of fall with these nutritious and fluffy Healthy Pumpkin Pancakes, packed with wholesome ingredients and perfect for a family breakfast.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup milk
- 2 large eggs
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For Cooking
- as needed coconut oil or cooking spray
Instructions
Preparation
- In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, combine the canned pumpkin puree, milk, eggs, maple syrup or honey, and vanilla extract and whisk until smooth.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat, and lightly grease it with coconut oil or cooking spray.
Cooking
- Pour about ΒΌ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Continue cooking pancakes in batches until all the batter is used.
Serving
- Stack the pancakes on a plate and serve warm with your favorite toppings.
Notes
Optional: Fold in dark chocolate chips or nuts for added texture. Store leftover pancakes in the refrigerator for up to five days or freeze for up to three months.