Description
Here’s a recipe for fluffy, healthy pumpkin pancakes that are sure to become a fall favorite. Since they’re made with whole wheat pastry flour, no one will be able to guess they’re made with 100% whole wheat! Top these orange-tinted pancakes with a drizzle of real maple syrup and a light sprinkle of cinnamon. Enjoy!
Ingredients
- 1 cup Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- 2 Tablespoons Brown Sugar
- ⅓ cups Pumpkin Purée
- 1 whole Egg
- 1 cup Milk
- ½ teaspoons Vanilla
- 2 Tablespoons Butter, Melted And Cooled
Preparation
Mix the dry ingredients together in one bowl (flour, baking powder, salt, cinnamon, nutmeg and brown sugar). Whisk the rest of the ingredients together in another bowl (pumpkin, egg, milk, vanilla and butter). Combine the two, mixing until just combined. Pour 1/3 cup of batter onto a pre-heated skillet on medium heat. Wait until the batter bubbles a bit around the edges and flip. Cook until both sides are lightly golden. Enjoy!
