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
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Ingredients
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1 1/2 cups
whole wheat flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
ginger
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1/4 teaspoon
each nutmeg, cloves, allspice
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1/4 teaspoon
sea salt
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1 cup
pureed pumpkin
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2
eggs
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1 cup
oat or other milk
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1 tablespoon
honey or maple syrup
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1 teaspoon
vanilla extract
Directions
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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.
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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.
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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.
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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!
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