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.
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!
- 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
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
- In a separate bowl, combine the almond milk, egg whites, pumpkin puree, syrup, coconut oil, and vanilla.
- Add the wet ingredients mix until combined, taking care not to over mix.
- Cook on a griddle or in a pan over medium high heat.
- Top with maple syrup and chopped pecans or walnuts, if desired.