11.02.2013 / Blog Posts Health and Wellness
Kimberly Young, MA
Founder of Healthy Little Cooks and author of 5-Minute Lunchbox
Every fall, my taste buds are tantalized by good ole’ fashioned recipes that have a pumpkin twist. This delicious, fluffy wholesome pancake recipe promises to be a family favorite. Whether your topping these fall favorites with whipped cream, maple syrup, bananas, applesauce, mixed fruit or peanut butter, your stomach will thank you.
2 tablespoons canola, coconut or vegetable oil
2 cups white or regular whole-wheat flour (can be substituted for 2 ¼ cup of all-purpose white flour)
1 cup pumpkin puree
1 1/2 cups milk
3 tablespoons sugar, agave or maple syrup
2 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1. Mix together flour, baking powder, salt and spice in a medium bowl.
2. Add pumpkin puree, eggs, oil, sugar, milk and vanilla to a blender and mix well. If you don't have a blender, whisk the ingredients in a medium bowl and mix well.
3. Pour the blended wet ingredients into the dry and stir just enough to combine. Try not to over mix or your pancakes will be tough.
4. Heat a skillet or driddle over medium heat and spray with oil. Pour 1/4 cup of batter for each pancake. When bottom starts to brown, flip and cook on the other side. Serve hot or let them cool completely and freeze to eat later.
** Photography Disclaimer- All pictures are copyright of Healthy Little Cooks, LLC
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