Pumpkin Pancakes

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[Recipe 9 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[Recipe 9 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]


I've not historically been much of a pancake person. They sound (and often are) unhealthy. This recipe, however, uses whole wheat flour and fresh pumpkin puree (or canned pumpkin). If using canned pumpkin, make sure you are actually purchasing canned fresh pumpkin rather than pumpkin pie filling (big difference health-wise). This recipe was made using canned pumpkin, to show you guys that you don't need to spend hours cooking and pureeing a fresh pumpkin to get the fresh pumpkin taste. Enjoy :)

Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4-8 Servings

Calories per pancake: 100 

Ingredients:

• 2 cups Flour (I used whole wheat, which makes it a bit more chewy but is, in my opinion, worth it for the health aspect)
• 2 tablespoons Light Brown Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoon Allspice
• 1/2 teaspoon Ginger
• 1/2 teaspoon Cloves
• 1/2 teaspoon Nutmeg (preferably freshly grated)
• 2 1/4 cups Skim Milk
• 1 teaspoon Vanilla
• 2 tablespoons Olive Oil
• 1 cup Canned Pumpkin or Pumpkin Puree
• 2 1/2 teaspoons Baking Powder
• 1/2 teaspoon Salt

Cooking Directions:

1. Mix flour, brown sugar, cinnamon, allspice, ginger, salt, and baking powder in a large bowl. 
2. Mix in canned pumpkin or pumpkin puree, skim milk, vanilla, and olive oil. 
3. Cook in a skillet on medium heat. After a few minutes, check the bottom. Once the pancake is easily lifted by a spatula, flip it! 
4. Serve with maple syrup and whipped cream. Sprinkle fresh nutmeg over whipped cream. 

**Got a recipe? Come back this Friday, "Friday The 13th... Day of Pumpkins," with YOUR OWN pumpkin recipes for a link-up and a chance to have your own page in a pumpkin cookbook!**

[Recipe 9 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[Recipe 9 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]