From the Cook
From the Cook
From the Cook
From the Cook
1/5
Fluffy Whole Wheat Pumpkin Pancakes
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Instructions
1
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Preheat a large nonstick griddle over medium heat.
2
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In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
3
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Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
4
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Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown.
5
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Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
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