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: 10
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 5.18518224865948 g
- Cholesterol 7.08666666807333 mg
- Fat 2.07658225073552 g
- Fiber 0.144221662489573 g
- Protein 3.45023116577952 g
- Saturated Fat 1.21656216706024 g
- Serving Size 1 1 -12 pancake (106g)
- Sodium 79.2939332799748 mg
- Sugar 5.0409605861699 g
- Trans Fat 0.210699133456889 g
- Calories 54 calories
1 - Mix the first 4 ingredients (flour through sugar) in a large bowl.2 - Mix the rest of the ingredients (milk through vanilla) in another.3 - Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not overmix.4 - Let the batter rest for about 5 minutes.5 - Cook batches in buttered skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.6 - Serve warm with butter and real maple syrup.
