Pumpkin Pancakes
Total time
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Ingredients
- 1 cup whole wheat flour (white)
- 1 tbsp baking powder
- ½ tsp pumpkin pie spice
- a dash of salt
- 4 tbsp canned pure pumpkin
- 1 cup nondairy milk
- pure maple syrup (optional)
- 1 tbsp brown sugar (optional)
Instructions
In a mixing bowl, whisk flour with baking powder, pumpkin pie spice, and salt until well combined. Stir in pure pumpkin, nondairy milk, and sugar if using. Let batter rest for 10 minutes. Meanwhile, heat a nonstick skillet. When a drop of water fizzles on the skillet, It’s ready. Turn heat down to low and pour pancake batter into skillet, ¼ cup at a time. Cook on one side until bubbles form, about 2 minutes, then gently flip it over and cook another 2–3 minutes. Repeat until you are out of batter. Dip in maple syrup, if desired.
Nutrition
Servings per batch: 6
- Calories: 89
- Fat: 0.80g
- Carbohydrate: 18.30g
- Dietary Fiber: 1.10g
- Sugars: 1g
- Protein: 2.40g
Total time
–minCook time
–minPrep time
–minIngredients
1 cup whole wheat flour (white)- 1 tbsp baking powder
- ½ tsp pumpkin pie spice
- a dash of salt
- 4 tbsp canned pure pumpkin
- 1 cup nondairy milk
- pure maple syrup (optional)
- 1 tbsp brown sugar (optional)
Instructions
In a mixing bowl, whisk flour with baking powder, pumpkin pie spice, and salt until well combined. Stir in pure pumpkin, nondairy milk, and sugar if using. Let batter rest for 10 minutes. Meanwhile, heat a nonstick skillet. When a drop of water fizzles on the skillet, It’s ready. Turn heat down to low and pour pancake batter into skillet, ¼ cup at a time. Cook on one side until bubbles form, about 2 minutes, then gently flip it over and cook another 2–3 minutes. Repeat until you are out of batter. Dip in maple syrup, if desired.
Nutrition
Servings per batch: 6
- Calories: 89
- Fat: 0.80g
- Carbohydrate: 18.30g
- Dietary Fiber: 1.10g
- Sugars: 1g
- Protein: 2.40g
