Pumpkin Pancakes
serves 4 (12 pancakes)
Pumpkin Pancakes
These wonderfully festive pancakes are perfect for a fall breakfast. This healthy pancake recipe has the taste and aroma of pumpkin pie.
Ingredients:
1 tablespoon flax meal + 3 tablespoons water set aside
1 cup plant milk
1/3 cup pumpkin
1 tablespoon cider vinegar
1 cup whole wheat flour
1/4 cup brown sugar
1-1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon flax meal + 3 tablespoons water set aside
1 cup plant milk
1/3 cup pumpkin
1 tablespoon cider vinegar
1 cup whole wheat flour
1/4 cup brown sugar
1-1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions:
- In a large bowl, mix flax meal, milk, pumpkin, and vinegar.
- Add flour, sugar, baking powder and spices, mix well. (Batter will be thick)
- Heat a large skillet or griddle over medium heat. (If not using a non-stick pan coat with cooking spray.)
- Spread a 1/4 cup batter in pan. Flip pancakes when they have little bubbles forming on the surface and the edges look dry.
- Cook until golden orange on both sides. Serve warm with your favorite syrup.
Calories 123, Fat 52.7, Cholesterol 0mg, Sodium 31.1mg
Carbohydrates 37.4g, Fiber 4.1g, Sugars 12.9g, Protein 6.1g
Carbohydrates 37.4g, Fiber 4.1g, Sugars 12.9g, Protein 6.1g
