Healthy Pumpkin Pancakes
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
3
minutesI love these pancakes and feel good about serving them to my family. They are very healthy and have no sugar. They have maple syrup instead of sugar. If you aren’t a fan of maple syrup, you can use honey. These pancakes are moist, delicious, light and freeze well if you double the recipe so your kids can reheat them. I have also used whole wheat flour instead of all purpose flour.
Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup pumpkin puree
3 Tablespoons melted butter
1 cup whole milk
2 lg eggs
3 Tablespoons maple syrup
Butter or oil for the pan for cooking
Directions
- Have a baking sheet ready lined with parchment.Set oven to 200.
- On a piece of wax paper, whisk flour, baking powder, baking soda, spices and salt. Set Aside.
- In a lg bowl, whisk together pumpkin and melted butter. whisk in milk, then the eggs and then maple syrup. Add the flour mixture and whisk until smooth. If batter is too thick, you can add some milk to thin it out.
- Heat the griddle or nonstick pan over medium heat. Add a small piece of butter, once melted add some batter to pan in 4 spots. Allow to cook about 2-3 minutes and flip over.
- Allow to cool, fully before freezing. Wrap two pancakes at a time in wax paper and place in a ziplock bag. Freeze up to 3 months.
