Fluffy and moist, with a subtle pumpkin-cinnamon flavor, these whole wheat pumpkin pancakes are also very filling. A lovely autumn weekend breakfast.
Whole-Wheat Pumpkin Pancakes
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast, Brunch
Yield: 18 pumpkin pancakes
- 2 cups white whole-wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1½ cups reduced-fat milk
- 1 tablespoon olive oil (or coconut oil - nuke briefly to liquify it)
- ¼ cup pure maple syrup
- 1 cup canned pure pumpkin puree
- 1 tablespoon olive oil or coconut oil for pan
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- In a medium bowl, beat the eggs. Add the milk, oil, maple syrup and pumpkin puree, whisking after each addition.
- Pour the liquid mixture over the dry mixture and mix with a spatula. Don't over mix - a lumpy batter is fine.
- Heat two 12-inch nonstick skillets, or a nonstick two-burner griddle, over medium heat, about 3 minutes. Brush with a little oil. Pour a scant ¼-cup batter per pancake onto the griddle, spacing them 2 inches apart. Cook the pancakes about 2 minutes on each side, until golden and cooked through.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 308; Fat: 8g; Carbohydrates: 48g; Sugar: 12g; Sodium: 403mg; Fiber: 7g; Protein: 10g