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Whole Wheat Pumpkin Pancakes
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Description
Light, fluffy and perfect for fall! You will never believe they are better for you and so easy to make!
Ingredients
- 1 cup White Whole Wheat Flour (120g)
- ½ cups Raw, Organic Cane Sugar
- 2-½ teaspoons Pumpkin Pie Spice
- ½ teaspoons Salt
- ¼ cups Warm Water
- ¼ cups Avocado Oil
- 4 teaspoons Baking Powder
- ½ cups Unsweetened Almond Milk
- ½ cups Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
Preparation
In a medium bowl, whisk flour, sugar, spice and salt.
In a separate large bowl, whisk water, oil and baking powder until foamy. Add milk, pumpkin and vanilla and whisk until combined.
Add dry ingredients into wet and whisk until just combined but a few small lumps remain. Do not over mix!
Heat griddle to 300ºF and spray generously with cooking spray. Fill a 1/4 cup measuring cup about 3/4 full and pour onto griddle, spreading out slightly. Repeat with remaining batter.
Cook until edges look cooked and bubbles start to form in the top of the pancakes and bottom is golden, about 4 minutes. Gently flip and cook another 3–4 minutes. Devour!
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