Simple Cinnamon Pumpkin Pancakes

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pinch of yum

Total Time

25 minutes

Prep Time

10 mins

Cook Time

15 mins

Rating

(22)

Ingredients

12-14 pancakes

3 eggs
1/2 cup pumpkin puree
1/3 cup olive oil
1 tablespoon brown sugar
1 1/2 cups almond milk (regular milk is fine too)
5 ounces plain nonfat Greek yogurt
2 cups whole wheat flour
2 tablespoons baking powder (yes, tablespoons!)
1/2 teaspoon salt
1 heaping teaspoon cinnamon
a pinch of nutmeg, cloves, and/or all spice

Kid-Friendly Baking Beginner Vegetarian ...

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Preparation

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Step 1

Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.

Step 2

Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.

Step 3

Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup. Keep leftovers in the fridge for a few days or freeze them to enjoy later.

Chef’s notes

Other topping ideas → peanut butter and raw honey (yummm), pecans, pumpkin seeds, yogurt, turbinado sugar, almond butter, banana slices, and whipped cream.

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Simple Cinnamon Pumpkin Pancakes

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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