Categories: Breakfast
Ingredients
- 2 large eggs
- 2 cups white whole-wheat flour
- 1 1/2 cups whole milk
- 3/4 cup unsweetened pumpkin puree
- 1/4 cup unsalted butter, melted
- 2 tbsp. evaporate cane juice
- 1 tbsp. baking powder
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
Directions
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To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary.
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Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant 1/4 cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1 1/2 to 2 minutes. Flip pancakes and cook until golden on opposite side, 1 to 1 1/2 minutes more.
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Top with optional toppings such as thinly sliced apple, walnuts, a dollop of whipped cream and a drizzle of maple syrup, if desired.