Fluffy Pumpkin Pancakes (10g protein)
This pumpkin pancakes recipe screams fall flavors! They’re made with complete grains, pumpkin puree, maple syrup, and pumpkin pie spice.
Favourite Pumpkin Pancake Recipe!
There’s nothing higher than waking up on a Sunday morning and making an enormous stack of fluffy pancakes. These pumpkin pancakes are the right fall pancake recipe and you’ll love them.
Made with white complete wheat flour and actual pumpkin puree, these pumpkin pancakes are flavored with maple syrup and pumpkin pie spice to really make them a fall dream.
What You Want for Pumpkin Pancakes
- White Entire Wheat Flour: this pumpkin pancakes recipe name for a 100% complete grain flour, which is hearty and higher for you than enriched white flour. Whereas complete wheat flour is a favourite to bake with as a result of it’s not as heavy as traditional complete wheat flour.
- Pumpkin Puree: Pumpkin is a superb supply of vitamin A and has a superb quantity of protein and fiber. PS: be sure to make use of unsweetened pumpkin puree as an alternative of pumpkin pie filling (simple to combine up!)
- Coconut Oil: this recipe calls for less than 2 tablespoons of oil and coconut oil is such an ideal wholesome fats addition to moisten up these pancakes much more!
- Maple Syrup: as an alternative of white sugar or brown sugar, we opted for our favourite all-natural sugar, maple syrup! Somewhat little bit of maple syrup goes a great distance and produce out all the fantastic flavors of the pumpkin pie spice!
Flour: Strive swapping the white complete wheat flour for regular complete wheat flour, oat flour, or gluten-free baking flour. We do NOT suggest swapping the flour for a nut flour comparable to coconut or almond.
Pumpkin Puree: Don’t have pumpkin puree readily available? Strive applesauce, butternut squash puree, or candy potato puree!
Maple Syrup: Use one other liquid sweetener comparable to honey or agave rather than the maple syrup.
Egg: Whereas we haven’t examined a vegan technique, attempt swapping the two eggs out for two flax eggs.
Don’t overlook concerning the toppings! No pancake is full with out its toppings. Listed here are our suggestions:
- Coconut whipped cream
- Nuts: walnuts or pecans
- Maple syrup
- Nut Butter
How one can Freeze Pancakes
To freeze these pumpkin pancakes, allow them to cool fully. Then, stack two of them collectively and tightly wrap them with a chunk of plastic wrap. Then wrap them once more with a chunk of tin foil.
Place them within the freezer for as much as 3 months.
To thaw: take away them from the freezer and unwrap them. Then, allow them to thaw for five minutes on the freezer earlier than pulling them aside. Defrost them within the microwave OR in your toaster.
Place dry components into a big bowl and whisk to mix.
Then, in a separate bowl crack 2 eggs and whisk. Add almond milk, pumpkin puree, maple syrup, and vanilla and whisk.
Add dry components into moist components and blend ensuring all components are mixed. Lastly, add in 2 tablespoons melted coconut oil and blend once more.
Subsequent, warmth a big skillet over low/medium warmth. Spray skillet with non-stick cooking spray.
Utilizing a 1/3 cup scoop, scoop pancake batter into the skillet. Let the pancake cook dinner for 2-3 minutes on all sides, flipping when bubbles begin to kind within the heart of the pancake. when Repeat till all pancake batter is gone.
Prime along with your favourite toppings and revel in!
Energy: 310kcal Carbohydrates: 41g Protein: 10g Fats: 11g Fiber: 6g Sugar: 9g
Pictures: pictures taken on this put up are by Erin from The Wood Skillet.