This fall, wake up to a stack of these healthier pumpkin pancakes made with whole grains, aromatic spices, honey, and 100% pure pumpkin puree.
1.5cupwhite whole wheat flour(or use 3/4 cup all purpose flour & 3/4 cup whole wheat flour)
1 1/2teaspoonground cinnamon
1 1/2cupsnonfat milk
Coconut oil or butter for greasing the griddle
Maple syrupfor serving (optional)
Non-fat plain Greek yogurtfor serving (optional)
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a medium bowl, whisk the eggs, milk, honey, and vanilla. Add in the pumpkin and whisk until combined.
Whisk the wet ingredients into the dry ingredients until just combined and smooth. Allow batter to rest 10 minutes.
Over medium-low heat, grease griddle with oil or butter. Using a 1/4-cup measuring cup, drop the batter onto the griddle and smooth with a spatula. Cook until the edges are set and the batter begins to bubble in the middle. Flip and cook on other side for another couple of minutes until bottom is lightly browned and pancake is cooked through.
Repeat with the remaining batter. Serve hot with warm maple syrup and yogurt.