Whole Wheat Pumpkin Pancakes

2 cups White Whole Wheat Flour
1 tbs. Brown Sugar
1 tbs +1 tsp. Pumpkin Spice (Or 1 teaspoon cinnamon 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)
1 cup Pumpkin Puree
1 Egg
2 tsp Vanilla Extract
3 tbsp Coconut Oil for frying

Pure Maple Syrup is the best topping, although they can be eaten plain.

In a bowl, mix together the milk, pumpkin, egg and vanilla extract.

In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.

Combine the wet and dry ingredients and mix.

Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.

Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.

Wait till large bubbles start to appear in the middle and flip.

Brown on both sides and serve hot.


Serving Size: Makes 8 servings of 2 pancakes each

Number of Servings: 8

Recipe submitted by SparkPeople user CARADAWN.