Whole Wheat Pumpkin Pancakes Recipe
Try this Whole Wheat Pumpkin Pancakes Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups milk
- pinch nutmeg
- 2 cups whole wheat flour (i use white whole wheat)
- 2 tablespoons brown sugar (or 12 drops liquid stevia)
- 4 teaspoons melted butter or coconut oil plus more for greasing skillet
- 1/2 cup pumpkin puree (i.e. canned pumpkin)
- Carbohydrate 3.70370160618534 g
- Cholesterol 5.06190476290952 mg
- Fat 1.48327303623966 g
- Fiber 0.103015473206838 g
- Protein 2.46445083269966 g
- Saturated Fat 0.868972976471596 g
- Serving Size 1 1 pancake (76g)
- Sodium 56.6385237714106 mg
- Sugar 3.6006861329785 g
- Trans Fat 0.150499381040635 g
- Calories 38 calories
Mix the first six ingredients (flour through brown sugar) in a large bowl.Mix the rest of the ingredients (milk through vanilla) in another.Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix.Let the batter rest for about 5 minutes.Using â…“ cup batter per pancake, cook in a buttered skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.Serve warm with butter and real maple syrup.
