Whole Wheat Pumpkin Pancakes
Submitted by:Linsey Corbin
We love these whole wheat pumpkin pancakes before completing a holiday workout.
Ingredients
1 cup whole wheat flour 1 tablespoon baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 cup milk ⅓ cup pumpkin purée 1 egg 2 tablespoons maple syrup ½ teaspoon vanilla 2 tablespoons melted coconut oil
Instructions
1. In a medium mixing bowl, combine the dry ingredients. 2. In a separate bowl, combine the wet ingredients. Whisk until thoroughly blended. 3. Pour the wet ingredients into the dry, and stir until no big lumps remain. 4. Heat a nonstick griddle over medium-low heat. 5. Using a ⅓ cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown. 6. Enjoy with your favorite toppings: bananas, peanut butter, Greek yogurt, roasted nuts, maple syrup.
