Pumpkin Pancake
1/2 cup whole wheat flour1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger, nutmeg, cloves, or pumpkin pie spice
1/2 cup milk
1/4 cup pure pumpkin purée
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1-2 Tablespoons sweetener of choice
Preheat a little oil in a small frying pan over medium heat.
In a small bowl, stir together all the dry ingredients. Stir in the wet ingredients to make a smooth batter. Pour batter evenly into prepared pan. Cook for a few minutes per side until pancake is golden. Serve with desired toppings - fruit, nuts, yogurt, nut butter, pumpkin seeds, syrup, etc. Pictured here is some almond hazelnut butter and pumpkin seeds.
It is pumpkin season - Halloween and Thanksgiving are approaching! This, like a few other individual pancakes I have posted on here (blueberry, banana, paleo) makes one large, fluffy, filling pancake - a complete breakfast in one! You can, of course, choose rather to make many mini, thinner pancakes if preferred.
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