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!
Course Breakfast
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 10Pancakes
Calories 131kcal
Author FoodFaithFitness
Equipment
Griddle
Ingredients
1CupWhite whole wheat flour(120g)
1/2CupRaw organic cane sugar
2 1/2tspPumpkin pie spice
1/2tspSalt
1/4CupWarm water
1/4CupAvocado oil
4tspBaking powder
1/2CupUnsweetened almond milk
1/2CupCanned pumpkin puree
1tspVanilla extract
Instructions
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.