Whole Wheat Healthy Pumpkin Pancakes
These Whole Wheat Healthy Pumpkin Pancakes are light, fluffy and perect for fall! You will never believe they are better for you and so easy to make!
Servings 10 Pancakes
- 1 Cup White whole wheat flour (120g)
- 1/2 Cup Raw organic cane sugar
- 2 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1/4 Cup Warm water
- 1/4 Cup Avocado oil
- 4 tsp Baking powder
- 1/2 Cup Unsweetened almond milk
- 1/2 Cup Canned pumpkin puree
- 1 tsp Vanilla extract
In a medium bowl, whisk the flour, sugar, spice and salt.
In a separate large bowl, whisk the water, oil and baking powder until foamy. Add in the milk, pumpkin and vanilla and whisk until combined.
Add the dry ingredients into the wet and whisk until just combined, but a few small lumps remain. Do not over mix!
Heat your griddle to 300 degees and spray it generously with cooking spray.
Fill a 1/4 cup measuring cup about 3/4 of the way full and pour onto the griddle, spreading out slightly. Repeat with the remaining batter.
Cook until the edges look cooked and bubbles start to form in the top of the pancakes and the bottom if golden, about 4 minutes. Gently flip and cook another 3-4 minutes.
Calories: 131kcal | Carbohydrates: 18.2g | Protein: 1.8g | Fat: 5.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.1g | Sodium: 125mg | Potassium: 33mg | Fiber: 1.6g | Sugar: 10.4g | Vitamin A: 38IU | Vitamin C: 0.9mg | Calcium: 3.4mg | Iron: 4.5mg