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