Healthy Pumpkin Pancakes
This seasonal recipe for Pumpkin Pancakes is not only healthy but also delicious and easy to prepare. You can enjoy them without guilt!
Servings: 10 Pancakes
- 1 cup Whole Wheat Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1 cup Coconut Milk
- 1/3 cup Pumpkin Puree
- 1 large Egg
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil melted
In a large bowl mix the Flour, Baking Powder, Spices, including the Salt together and set aside.
In a separate bowl, whisk the Coconut Milk, Pumpkin Puree, Egg, Syrup, Vanilla, and Coconut Oil together until combined. Pour the wet ingredients into the flour mixture and whisk until thoroughly mixed.
Lightly oil your skillet if needed (I used a tiny bit of Grapeseed Oil on my iron pan). Heat your surface to either 350 degrees or until water lightly sizzles when dropped on the pan.
Use a 1/4-cup measuring cup or ladle to scoop out the batter and pour it on the pan. Let the pancake start to bubble, about 2 to 3 minutes before flipping over. Cook the opposite side for about 1 to 2 minutes or until slightly golden brown.
Serve immediately or keep warm by sitting them on a rimmed baking sheet in the oven set to 200 degrees.
Serving: 1pancake | Calories: 134kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1302IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg