Healthy Pumpkin Pancakes
These fall-inspired Healthy Pumpkin Pancakes are made with whole wheat flour, no sugar. They are rich, fluffy and are so easy to make for breakfast/brunch!
Servings 4 servings
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 ½ teaspoon pumpkin spice blend
- ¼ teaspoon salt
- 1 cup almond milk
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup
- 2 tablespoon butter melted
- ½ teaspoon vanilla extract
- ½ cup chocolate chips optional
- Butter or cooking oil spray for cooking
In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
In a larger mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated. Fold in the chocolate chips, if using.
Heat a nonstick griddle over medium-low heat. Melt butter on the surface or spray with cooking oil spray.
Pour 1/3 cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
Serve immediately with maple syrup.
Recipe: This Healthy Pumpkin Pancake recipe was adapted from Cookie & Kate
Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge or 3 months in the freezer. To warm them, wrap the pancakes loosely with a paper towel and reheat in the microwave.
Make Ahead: You can mix the batter (dry or wet, or both) a day in advance and have it ready to make in the morning.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can sub the whole wheat flour for all purpose flour. As for gluten-free flour, unfortunately I don't bake with gluten free flour so I can't be sure how they will work in this recipe.
- You can leave out the egg completely if you want to make this vegan and skip the butter when cooking the pancakes.
- You can use any milk of choice.
Serving: 2pancakes | Calories: 330kcal | Carbohydrates: 47g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 313mg | Potassium: 491mg | Fiber: 4g | Sugar: 21g | Vitamin A: 3460IU | Vitamin C: 0.8mg | Calcium: 269mg | Iron: 2.2mg