It’s Thanksgiving Eve, so honestly the last thing on my mind right now is “healthy eating,” especially since I’m just about to slide my Sweet Potato Casserole into the oven and then there’s the traditional pizza for dinner (you gotta expand that stomach for tomorrow, right?!?!). However if there’s a way to combine the seasonal favorite of pumpkin and healthy then I’m all in, and that includes the week of Thanksgiving!
Let me introduce you to Healthy Pumpkin Pancakes! Your welcome…
I’m aware pancakes can only be so healthy but this version is about as cleaned up a recipe as you can get without doing that banana and egg pancake thing, which I’m soooo not a fan of (I do blame 1st trimester nausea from my second pregnancy for that though).
Healthy Pumpkin Pancakes
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 cup White Whole Wheat Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1 cup Coconut Milk
- 1/3 cup Pumpkin Puree
- 1 Egg
- 2 tablespoons Maple Syrup (or Honey or Agave)
- 1/2 teaspoon Vanilla
- 2 tablespoons Coconut Oil (melted)
- In a large bowl mix the Flour, Baking Powder, Spices, including the Salt together and set aside.
- In a separate bowl, whisk the Coconut Milk, Pumpkin Puree, Egg, Syrup, Vanilla and Coconut Oil together until combined. Pour the wet ingredients into the flour mixture and whisk until thoroughly mixed.
- Lightly oil your skillet if needed (I used a tiny bit of Grapeseed Oil on my iron pan). Heat your surface to either 350 degrees or until water lightly sizzles when dropped on the pan.
- Use a 1/4-cup measuring cup or ladle to scoop out the batter and pour on the pan. Let the pancake start to bubble, about 2 to 3 minutes before flipping over. Cook the opposite side for about 1 to 2 minutes or until slightly golden brown.
- Serve immediately or keep warm by sitting them on a rimmed baking sheet in the oven set to 200 degrees.