Whole Wheat Pumpkin Pancakes
Serves: 12 pancakes
  • 2 cups milk (I love almond milk in this recipe)
  • 2 tablespoons Pure Maple Syrup
  • 4 teaspoons melted unrefined coconut oil (I use Nutiva Organic Extra Virgin)
  • 2 eggs
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • ¼ teaspoon salt
  1. Add all ingredients to a high-powered blender. I use and love my Blendtec. Don't forget to add that extra rebellious teaspoon of vanilla. ;) Then blend well. I just hit the batters button.
  2. Let the batter rest for 5-10 minutes.
  3. Cook batches on a buttered skillet over medium heat until bubbles form on the surface. Then flip and cook until golden brown.
  4. Serve warm with butter and pure maple syrup.
{servings size = 1 pancake - recipe makes 12 servings}

119 calories, 3g fiber, 4.1g protein

*Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Whole Wheat Pumpkin Pancakes.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/whole-wheat-pumpkin-pancakes/