Pumpkin Pie Spice Pancakes
These can be made gluten-free and this is a healthy pumpkin pancake recipe that will be sure to please!
Servings: 6 people
Calories: 178kcal
Equipment
Ingredients
- 2 cups all purpose flour or use a gluten-free cup-for-cup all-purpose flour
- 1 cup milk substitute any plant based milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ⅓ cup pumpkin puree
- ½ tablespoon cinnamon
- ½ tablespoon nutmeg
- 1 tablespoon sugar
- cooking spray or 1 tablespoon olive oil or butter
Instructions
- In a large mixing bowl, stir together the flour, baking powder, sugar, nutmeg, and cinnamon.
- Add the milk, vanilla, and pumpkin puree.⅓ cup pumpkin puree
- Using a whisk or electric mixer, beat the mixture for 1-2 minutes until blended.
- Lightly spray or oil a non-stick pan or griddle.
- Pour the batter into the pan making 2-inch in diameter round circles.
- Cook until brown and then flip and continue cooking until brown on the other side.
- Serve topped with fruit, chocolate chips, maple syrup or other toppings of your choice.
Notes
You can store leftover pancake mix in the refrigerator for up to 3 days or fully cooked for up to 4 days.
These freeze really well.
Nutrition
Calories: 178kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 228mg | Potassium: 95mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2187IU | Vitamin C: 1mg | Calcium: 206mg | Iron: 2mg
