When autumn comes around, we all look forward to our pumpkin spice lattes, pumpkin chai tea, pumpkin pie and pumpkin cookies. Why not pumpkin pancakes? Did you know that pumpkin is full of antioxidants, reducing our risk of chronic disease, high in Vitamin A and C helping boost the immune system and fight infections and it’s full of potassium and fibre! We should be eating pumpkin more often, not just in September and October!!
Here is a recipe for my favourite, super easy, pumpkin pancakes!
- 1 cup of whole wheat flour (Spelt works as well if you want to get adventurous)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 4 tablespoons of pumpkin puree
- 1 cup of almond milk, or any none dairy milk alternative
- 1 tablespoon of brown sugar
Do not use pumpkin pie filling. Use organic pumpkin puree. That is where the real nutritional benefits come from. Plus the taste is completely different.
In a mixing bowl, mix the dry ingredients together until it is well combined. Add the wet mixture and let your mix sit for about 5 minutes.
Use a skillet on medium heat, lightly oiled with coconut oil and pour pancake batter into the skillet one at a time. Cook on one side until it begins to slightly bubble, then switch sides. It should be about 2 minutes on each side.
Lightly glaze in maple syrup and sprinkle with cinnamon and icing sugar!