Pumpkin Pancakes

Pumpkin Pancakes

  • 1 1/2 cups white whole wheat flour, or quick oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1 cup pumpkin puree
  • 1 small ripe banana
  • 1 cup coconut milk
  • 1/2 tsp. vanilla extract
  • 2 tbsp. ground flaxseed (if using oats instead of flour)

If using oats instead of flour, pulse quick oats in food processor until they reach a flour-like consistency.

Whisk together flour (or oats), baking powder, baking soda, and spices in a medium bowl. In a small bowl, mash banana with a fork, then add pumpkin, milk, and vanilla and mix until smooth. Stir the wet ingredients into the dry. If using oats, sprinkle mixture with ground flaxseed and stir to combine. Let sit for a minute, then ladle about 1/4 cup batter onto hot, nonstick pan. Flip when edges are set and darker in color. Serve with maple syrup.

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