Whole Wheat Pumpkin Pancakes

Last week I had posted on my Facebook page that I was hungry for Pumpkin Pancakes. Today I had some time since A was off of school to try and make them. They turned out so delicious.

My 21 Day Fix approved lunch (1 yellow, 1 green, 1 blue, 1 orange, and 1 red)

Ingredients:

2 cups White Whole Wheat Flour

1 tsp. Agave Nectar

2 tsp. Cinnamon

1 tsp. Ginger

1/2 tsp. Allspice

1/2 tsp. Nutmeg

2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Sea Salt

2 cups Vanilla Flavored Almond Milk 

1 cup Pumpkin Puree

1 Egg

1 tbsp. Vanilla Extract

 

Directions:

1. Place Milk, Pumpkin, Egg and Vanilla in your stand mixer.

2. Beat on medium for a few minutes until well mixed.

3. While the mixer is on slowly add Agave Nectar, Cinnamon, Ginger, Allspice, and Nutmeg

4. Beat on medium until well mixed.

5. In a separate bowl mix Flour, Baking Powder, Baking Soda and Salt

6. While the mixer is on add this dry ingredient mixture from step 5 to the wet ingredients.

7. The batter will be thick

8. Heat griddle pan to medium heat. If it is too hot you'll burn the outside and the middle will still be runny. If it is too low the pancakes won't fluff up and cook.
9. Use a small amount of butter, nonstick cooking spray or oil on the pan.
10. Use a 1/4 cup to spoon pancakes onto your griddle.

11. Cook on the first side until the top side starts to bubble.

12. Flip and cook an additional few minutes on the other side until cooked all the way through.

13. Serve with 1tsp. pure maple syrup, frozen fruit defrosted in its juices or plain. I ate my plain.

14. Enjoy

 

The girls scarfed these down. They each ate three. This recipe yielded 16 small pancakes. I hope your family enjoys these as much as mine did.