Whole Wheat Pumpkin Pancakes

I love breakfast for dinner. When I was in college pancakes and omelettes were a dinnertime staple. My boyfriend on the other hand is not on board with the whole idea. Sure, he LOVES breakfast….but he apparently does not like it for dinner. I just don’t understand.
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But this week is my birthday week. During my birthday week I pick the dinners, and pumpkin pancakes HAD to happen. Plus my mom just got me a new griddle that I had to try out! These pancakes were perfect for dinner. They’re hearty and filling without being overly sweet, enjoy!
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Whole Wheat Pumpkin Pancakes
Author: Life, Love, and Cupcakes
Ingredients
  • 1 cup whole wheat flour
  • 2 ts baking powder
  • 1/4 ts salt
  • 1/2 ts cinnamon
  • 1 ts pumpkin pie spice
  • 1 cup almond milk
  • 3 egg whites
  • 1/4 cup pumpkin puree
  • 2 Tb maple syrup
  • 2 ts vanilla
  • 2 ts coconut oil
Instructions
  1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
  2. In a separate bowl, combine the almond milk, egg whites, pumpkin puree, syrup, coconut oil, and vanilla.
  3. Add the wet ingredients mix until combined, taking care not to over mix.
  4. Cook on a griddle or in a pan over medium high heat.
  5. Top with maple syrup and chopped pecans or walnuts, if desired.
Notes
adapted from Skinnytaste

 

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