Perfect recipe for a fall breakfast!
Ingredients
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
Yields
16-20 4" diameter pancakes
Steps
- Whisk together dry ingredients in large mixing bowl. Form a well, or indentation in the middle and set aside.
- 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.
- 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.
- 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.
- Watch for bubbles on the top surface, flip to cook the other side.
- If desired, drizzle with maple syrup and enjoy!
Notes
To save time in the morning, mix dry ingredients and store overnight in an airtight container.
1 comment:
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