Sunday, September 13, 2015

Pumpkin Spice Pancake Recipe

Perfect recipe for a fall breakfast!


2 cups whole wheat flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 pinch ground clove
1 tbsp honey (alternate: 2 tsp organic cane sugar)
2 large eggs lightly beaten
1-3/4 cup 2% milk
2 tbsp avocado oil (alternate: 2 tbsp coconut oil, melted)
1 cup canned pumpkin purée


16-20 4" diameter pancakes


  1. Whisk together dry ingredients in large mixing bowl. Form a well, or indentation in the middle and set aside.
  2. Lightly beat the eggs and then combine with honey, milk and avocado oil. Pour into the mixing bowl and lightly stir everything together while folding in the pumpkin purée.
  3. Over medium heat, lightly grease a griddle or frying pan with coconut oil, being careful to watch for the pan getting too hot. It is ready for batter when dripped water quickly splits apart.
  4. Ladle the batter into whatever size pancakes you'd like to make. Optional: toss milk chocolate chips into the batter after it is on the pan.
  5. Watch for bubbles on the top surface, flip to cook the other side.
  6. If desired, drizzle with maple syrup and enjoy!


To save time in the morning, mix dry ingredients and store overnight in an airtight container.

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