Fluffy Whole Wheat Pumpkin Pancakes
These pumpkin pancakes are flavoured with warm spices such as cinnamon, ginger and nutmeg. Light, fluffy and healthy, this pancake recipe makes for a wholesome, hearty breakfast that your friends and family will love.
Ingredients
- 135 g (1 cup) whole wheat flour can replace with all-purpose
- 1 1/2 tbsp coconut sugar see note below
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice or ground cloves optional
- 175 mL (3/4 cup) milk I use whole
- 125 grams (1/2) pumpkin puree* I use fresh (see note below)
- 1 tbsp unrefined coconut oil replace with any other oil
- 1 large egg
- 1 tbsp apple cider vinegar
Serving Suggestions
- Apples cooked with cinnamon* see note below
- Pecans or walnuts
- Maple syrup if you're feeling indulgent
- Butter if you're feeling indulgent
Instructions
- In a medium/large bowl, combine the flour, coconut sugar (if you're using liquid sweetener add that with the wet ingredients), baking powder and baking soda, salt, ground cinnamon, ginger, nutmeg, cloves/allspice if using.
- Make a well in the centre of the dry ingredients, and add in the milk, pumpkin puree, oil, egg and vinegar. Whisk together till just incorporated.
- Scrape down the sides of the bowl, then let the batter sit for 10 minutes before frying. In the meantime, place a griddle or large frying pan on the stove and begin to heat it up on low, with a splash of vegetable oil (or butter for a little indulgence).
- Once the pan is hot and the batter has had a chance to set, pour spoonfuls of the batter onto the pan (I would say about 1/4 cup, 60mL), slightly apart, in small disks. I fry 2-3 at a time. Make sure the heat is at a medium or medium-low.
- Fry each pancake for around 1 and 1/2 to 2 minutes, or until golden brown, adjusting the heat accordingly.
- Enjoy these warm, with whatever toppings you like. Fresh fruit, nuts, maple syrup and butter are all favourites of mine!
Notes
*I use fresh pumpkin puree. It's super easy to make, here's how to make pumpkin puree at home.
*coconut sugar- you can replace with unrefined sugar, agave syrup, honey - whatever you have.
*To prepare cooked apples, slice two apples (with or without the skin). Heat a medium-size frying pan, and add 1/2 tbsp of oil. Fry the apples with 1 tsp of ground cinnamon, on a low flame till soft. You can alternatively start by cooking the apples with a bit of water (1/4 cup) instead of the oil, then add the cinnamon and cook on a flow flame till the water has evaporated.
STORING: These should be eaten immediately!