Pumpkin Pancakes

This is a delicious way to get some veggies and whole grain goodness into your morning to fuel your day! Double the recipe to make leftovers to use throughout the week. This recipe is based off of the Whole Wheat Pumpkin Pancakes recipe from cookieandkate.com

Serves: 3-4
Time: 30 mins

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Ingredients

• 1 cup whole wheat flour
• 1 TBS baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup milk
• 1/3 cup pumpkin puree
• 1 egg
• 2 TBS maple syrup or brown sugar
• 1/2 tsp vanilla extract
• 2 TBS canola oil

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Method

1. Preheat Skillet: Preheat your electric skillet (if using) to 350°F.
2. Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients and Combine: In another medium-large bowl, whisk together the wet ingredients: milk, pumpkin puree, egg, maple syrup, vanilla extract, and oil. Pour the wet ingredients into the dry ingredients bowl and stir until no large lumps remain.
4. Heat Stovetop Skillet: If using a cast iron skillet or nonstick griddle, heat over medium-high heat on the stovetop.
5. Pour the Batter: If needed or desired, oil the skillet or griddle with cooking spray, canola oil, or butter. Then, using a 1/3 cup measuring cup, scoop the batter and pour into circles on the skillet.
6. Cook: Cook for 3-5 mins, or until several small bubbles appear on the surface and the edges begin to firm up. Then flip and cook on the other side for another 3 mins, or until done.
7. Repeat and Serve: Repeat the process, cooking pancakes until all the batter is gone. Serve with maple syrup or applesauce and your favorite sides!