Pumpkin Spice Pancakes
We are in prime #pumpkinspice season, so had to make a stack of pumpkin pancakes in the spirit of fall. With pure pumpkin puree and the warming spices, these pancakes are the perfect way to start your day on a crisp fall morning. They are refined sugar free, oil free, and can easily be modified to be gluten-free and vegan. In addition, pumpkin is an excellent source of fibre and vitamin A, while low in calories.
(Makes 6 small pancakes)
- 1 cup whole wheat flour (use gluten-free flour if necessary)*
- 1/4 cup ground flax
- 1 cup unsweetened vanilla almond milk
- 1/2 cup pure pumpkin puree (not the pumpkin pie filling)
- 1 egg (use flax egg to make vegan: 1 tbsp ground flax + 3 tbsp water; mix seperately, and then add in to batter)*
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/2 tsp ground ginger
- 1 tsp cinnamon
*did not test recipe using these ingredients, so batter may be slightly different
Whisk all ingredients together until a thick batter forms. Lightly spray a non-stick pan. Spoon approx. 1/2 cup of batter onto pan per pancake. Flip once bubbles start to form. Pancake is ready when both sides are slightly browned and the middle is cooked.
Recommended garnish: plain Greek yogurt, almond butter, almonds or pecans, pumpkin seeds, pure maple syrup, cinnamon or nutmeg.
Xo, Nutritious Niks