Pumpkin Pancakes

Adapted from Cookies and Kate

  • 1 cup whole wheat flour (I use Bob’s Red Mill Whole Wheat Pastry Flour)
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • Freshly grated nutmeg
  • 1.5 tablespoons brown sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 cup milk
  • ½ teaspoon vanilla
  • 2 tablespoons melted butter

 

Directions

Mix all the wet ingredients in a large bowl. Place a fine mesh sieve over the bowl and add flour, baking powder, cinnamon and salt. Gently whisk to incorporate.

Melt a little butter on a pan. Pour and then help to spread out a small amount of batter. (I usually fit three 1/4 cup sized pancakes on my skillet at a time). You’ll want to cook them on a lower heat as they take a while to cook in the middle. If you want to make regular sized pancakes, cover the pan as it cooks on the first side to make sure the batter cooks in the middle.

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What to do with the leftover pumpkin puree? Make Pumpkin Pie Chia Seed PuddingPumpkin Spice Bread, or Pumpkin Pie Smoothie.

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