I love making pancakes…the best part is leftovers. I usually make double or triple what I need and have them for the next couple of mornings. Just pop them in the toaster and voila…no fuss after the first morning!
- 1 cup milk
- 1/2 cup pumpkin puree (canned or fresh)
- 1 egg
- 1 1/2 tbsp unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract
- 1 cup whole wheat flour
- 1/4 cup ground flax seed
- 1 tbsp granulated sugar
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Yogurt and chia seeds for serving (rather than syrup)
- To a large bowl, add the milk. Add the pumpkin, eggs, butter, and vanilla and stir with a whisk to combine.
- In a medium bowl, stir together the flour, ground flax seed, sugar, baking powder, baking soda, spices, and salt.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix.
- Cook in a frying pan over medium heat (wait for the frying pan to heat up before adding batter). Melt a little butter on the cooking ,surface spreading it evenly, if desired (if the surface is non-stick, you may not need to do this). When the frying pan is heated, use a spoon or ice cream scoop to pour batter. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles, 1 to 2 minutes. Flip and cook on the other side until golden brown and completely cooked through, 1 to 2 more minutes.
- Serve topped with yogurt (plain or vanilla) and chia seeds.