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Breakfast Pumpkin Pancakes

Ingredients

  • 2 cups flour whole wheat or all-purpose flour*
  • 3 tablespoons brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup pumpkin puree fresh or canned
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg grated
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 egg
  • 1 ½ cups milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest organic preferable
  • for the pan: ½ teaspoon vegetable oil and 1 teaspoon butter

Instructions

  1. Combine the flour, brown sugar, baking powder, baking soda
  2. and sea salt in a large mixing bowl.
  3. Whisk together for 2 minutes to aerate the dry ingredients.
  4. In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, allspice, egg, milk, 2 tablespoons vegetable oil, orange juice and orange zest.
  5. Add in the dry ingredients. Stir until combined. Don’t over-mix.
  6. Put the remaining vegetable oil and butter to a skillet on medium heat.
  7. Pour the batter into the skillet (or ladle it, as I do)
  8. In either case, a good amount per pancake is about ¼ cup.
  9. Cook the pancakes for about 3 minutes each side, or until golden brown.
  10. SERVE hot with maple syrup ! Enjoy.

Recipe Notes

*Substitute kamut, almond, cassava or quinoa flour (or your favourite!)
to make these into a wheat-free version. The result is delish, but makes a pancake with a little more ‘substance’!