Fluffy Pumpkin Pancakes
 
Prep time
Cook time
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These incredible pancakes are fluffy, sweet, and amazing with melted peanut butter on top!
Author:
Recipe type: Breakfast
Serves: 12 small-medium pancakes
Ingredients
  • 2 cups whole oat flour or whole wheat flour
  • ¼ cup coconut sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 cups unsweetened almond milk
  • ⅔ cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ cup coconut oil, melted
  • optional add-ins: dark chocolate chips, walnuts, chopped pecans
  • olive oil (for pan)
Instructions
  1. In a large mixing bowl, whisk dry ingredients together.
  2. In a medium mixing bowl, whisk almond milk, pumpkin, eggs, and vanilla together.
  3. Melt coconut oil in microwave, then pour into wet ingredients.
  4. Pour wet ingredients into dry ingredients and whisk until smooth and no lumps of flour remain.
  5. If desired, pour in add-ins and stir.
  6. Heat olive oil in a medium non-stick pan over medium heat.
  7. Once oil is hot, pour heaping ⅓ cup batter into center of pan. Cook until bubbles form, then flip and continue cooking until bottom is cooked through. (should take only a few seconds after flipping)
  8. Lower heat to medium-low.
  9. Repeat with remaining batter. (Add olive oil as needed to prevent sticking to pan)
  10. Serve warm with melted peanut butter or pure maple syrup.
Nutrition Information
Serving size: 2 pancakes (without toppings or add-ins) Calories: 313 Fat: 14.8g Carbohydrates: 42,1g Sugar: 8.8g Sodium: 278.7mg Fiber: 6.5g Protein: 10.7g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/fluffy-pumpkin-pancakes/