Ingredients

The following ingredients have 7 Servings
  • 2 large eggs
  • 1/4 cup oil
  • 1/2 cup pumpkin puree
  • 1 3/4 cups unsweetened almond milk (or your favorite milk)
  • 2 tablespoons pure maple syrup
  • 2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • maple syrup and pecans (for serving (optional))

Instruction

  • Preheat a large nonstick griddle over medium heat.
  • In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
  • Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
  • Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown. 
  • Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!