I absolutely love Fall in Utah! The cooler weather, gorgeous scenery, hoodies, and yummy recipes like Baked Acorn Squash, Caramel Apple Nachos, and of course all things pumpkin! I’m jumping on the pumpkin bandwagon this month and bringing you 4 healthy versions of my favorite pumpkin recipes, starting with these quick and easy Pumpkin Pancakes.
In case you hadn’t figured it out by now, I’m kinda a rebel. Okay, maybe not a “real” rebel, but definitely a kitchen rebel. You know, the kind that adds extra vanilla to every recipe, substitutes the ingredients I have on hand just to avoid going to the grocery store, and skips the complicated steps just to see if the recipe will still turn out?
Yep, that’s me. No mixing the dry ingredients separately and then gently folding them in here, who has the time?! I’m all about quick and these whole wheat pumpkin pancakes are perfect. Just throw all the ingredients into the blender and cook em’ up!
Come on, give it a try! You know you want to be rebellious like me. 😉
- 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
- 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.
- Let the batter rest for 5-10 minutes.
- Cook batches on a buttered skillet over medium heat until bubbles form on the surface. Then flip and cook until golden brown.
- Serve warm with butter and pure maple syrup.
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.