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Author Notes: I would eat pie for breakfast every day if I could. And while this does happen occasionally, pie disguised as a pancake makes it infinitely more acceptable - yet no less delicious! —84thand3rd
Makes 8-10 pancakes
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/4 teaspoon each nutmeg, cloves, allspice
- 1/4 teaspoon sea salt
- 1 cup pureed pumpkin
- 2 eggs
- 1 cup oat or other milk
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- Combine dry ingredients in a medium bowl. In a small bowl or large measuring jug whisk together all wet ingredients - including pumpkin - with a fork. Mix wet ingredients into dry and stir gently until combined.
- Pre-heat a griddle or large fry pan on medium/medium-low. Coat with cooking spray or grease with a bit of coconut oil. Ladle 1/4 cup measures of batter onto pan. Flip when small bubbles form on the surface. Keep in mind that these need to cook a bit longer and slower than normal pancakes due to the pumpkin.
- Serve with fresh strawberries and any other toppings that tickle your fancy. Natural yogurt makes for a nice accompanyment but vanilla ice cream is a decadent treat.
- Note: The batter constancy can be impacted by the type of flour used and the moisture content of the pumpkin. If the batter is really thick you can add a dash more milk to thin it slightly - too thin, add a spoonful or two more flour. Enjoy!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory