Whole Wheat Pumpkin Pancakes

5 from 2 votes

Start your morning off on a tasty note with these healthy, seasonal pancakes.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: Holiday, Kid-Friendly, Quick and Easy, Vegetarian

Servings: people

Calories: 316kcal

1/3 cup plus 1 tablespoon pumpkin puree canned unsweetened (not pumpkin pie filling) or homemade pumpkin puree
1 cup milk reduced-fat or skim OR non-dairy milk such as almond, rice or soy milk
1 egg
1 teaspoon real vanilla extract optional
1 1/4 cups white whole wheat flour
2 tablespoons coconut palm sugar or sucanat any dry sugar substitute equivalent of 2 tablespoons sugar will work
2 teaspoons baking powder
2 teaspoons pumpkin pie spice or 1/2 teaspoon each of powdered ginger, cinnamon, nutmeg and clove
1/4 teaspoon salt
2 tablespoons butter melted, you can use butter substitute such as Earth Balance, 2 tablespoons coconut oil, or your favorite cooking spray

Mix together the pumpkin, milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, spices, and salt. Fold mixture into dry ingredients.
Coat a skillet, griddle, or saute pan with cooking spray (or alternatives) and place over medium heat. Ladle about 1/4 cup of the batter for each pancake. If necessary, use the back of the ladle to spread the pancake into a circle. Cook pancake for about 3 minutes, until bubbles form on the surface. Flip the pancake and cook for an additional 3 minutes on the other side.
Makes about 6 pancakes.

SmartPoints (Freestyle): 10