Description
Leftover pumpkin puree? No problem. Canned puree can be kept covered in a container in the refrigerator for one week. So if you have leftovers save it and then you can make pancakes!
Ingredients
- ¾ cups Whole Wheat Flour
- ½ cups Cake Flour
- 2 teaspoons Baking Powder
- ¾ teaspoons Pumpkin Pie Spice
- ½ teaspoons Ground Cinnamon
- 3 Tablespoons Brown Sugar
- 1 cup Plus 2 Tablespoons Almond Milk
- 1 whole Egg
- ½ cups Pure Pumpkin Puree
- 1 Tablespoon Vegetable Oil
- ½ cups Slivered Almonds Plus Extra For Garnish If Desired
Preparation
Combine flours, baking powder, spices, and sugar in a medium bowl.
In a large bowl, combine remaining ingredients. Add dry ingredients into the wet and mix to just combine.
Heat a large nonstick skillet over medium-high heat. Spoon about 1/2 cup sized scoops of batter onto the hot skillet and use the back of a spoon to spread evenly. Put as many onto the pan as will fit. You can make these in batches if needed. Cook for roughly 2-3 minutes on the first side, until bubbles appear on the top surface. Flip them and cook for an additional 2-3 minutes or until golden brown. Remove the cooked pancakes from the skillet and repeat with the remaining batter.
Serve garnished with additional slivered almonds and maple syrup (the pure stuff).
Nutrition Info per 2 pancakes:385 calories, 12 g fat, 13 g protein, 50 g carbohydrates, 7 g fiber
