Light, fluffy, healthy pumpkin pancakes that taste like pumpkin pie.
Mix coconut milk, pumpkin, egg whites and vanilla extract into a small bowl.
In a separate bowl combine flour, baking soda, sugar, salt and pumpkin spice.
Combine both mixtures and whisk till evenly mixed.
Spray a nonstick skillet with cooking spray and place over medium heat. Add 1/4-cup batter onto the hot skillet and cook till bubbles start appearing through the top of the pancake and then flip and cook the other side. This should take about 2 minutes on each side.
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DELICIOUS! These were so fluffy! I did 1.5x the recipe and got 8 pancakes, which was a perfect breakfast for my boyfriend and me. I don’t have premixed pumpkin pie spice so I used 1/4 tsp. cinnamon, 1/8 tsp. allspice, 1/8 tsp. ginger, and 1/8 tsp. cloves. Thanks so much for sharing!
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Helen on 12.27.2013
Help! I made these last week and they wouldn’t cook, the outside was nice and brown but the inside was still raw, so I let the next one cook for awhile longer on a lower heat and the same result…I used white flour(out of ww) but followed everything else exact. What did I do wrong?