These Whole Wheat Healthy Pumpkin Pancakes are light, fluffy and perect for fall! You will never believe they are better for you and so easy to make!
At this point I think I should change my middle name from “Lee” to “Pancakes.”
I could honestly just rotate between oatmeal protein pancakes, paleo banana pancakes and fluffy cottage cheese pancakes for all my meals forever and ever the end and be a VERY happy human about it.
I mean, especially the Greek yogurt pancakes. Protein? CHECK. Carbs? CHECK. Fat? YEP. #Balance.
There is something about a tall stack of pancakes, covered with sugar (remember I told you in the gluten free paleo sweet potato pancakes that I am weird and don’t like pancakes with maple syrup) that just gets me. This healthy pumpkin pancakes recipe just makes me feel heard and seen and understood.
Probably and exaggeration but not really.
Whole Wheat Pumpkin Pancakes Toppings
Like you know, I’m a weirdo and I eat sugar on my pancakes. BUT, really, the options are endless here:
- You could go classic and use maple syrup
- You could go nutty and use homemade almond butter or cashew butter
- You could use some kind of fruit jam.
- You could go protein style and use Greek yogurt
- You could even be a little extra and use whipped cream or coconut whipped cream. OR even ice cream.
It’s kinda like the flax seed smoothie in the sense that these could pretty much double as a dessert depending on how you topped them.
FAQs & Tips
Just imagine with me, if you will.
A cozy fall morning where you roll out of bed, make yourself a pumpkin spice latte and whip up a golden-brown stack of FLUFFY, whole grain, pumpkin-licious pancakes that festively-fall you gets to eat under a thick, chunky blanket by a crackling fire.
The blanket and fire may not be a real thing that can happen in your life but the pancakes part of the vision?
100% CAN.
Recipe
Equipment
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Griddle
Ingredients
- 1 Cup White whole wheat flour (120g)
- 1/2 Cup Raw organic cane sugar
- 2 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1/4 Cup Warm water
- 1/4 Cup Avocado oil
- 4 tsp Baking powder
- 1/2 Cup Unsweetened almond milk
- 1/2 Cup Canned pumpkin puree
- 1 tsp Vanilla extract
Instructions
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In a medium bowl, whisk the flour, sugar, spice and salt.
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In a separate large bowl, whisk the water, oil and baking powder until foamy. Add in the milk, pumpkin and vanilla and whisk until combined.
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Add the dry ingredients into the wet and whisk until just combined, but a few small lumps remain. Do not over mix!
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Heat your griddle to 300 degees and spray it generously with cooking spray.
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Fill a 1/4 cup measuring cup about 3/4 of the way full and pour onto the griddle, spreading out slightly. Repeat with the remaining batter.
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Cook until the edges look cooked and bubbles start to form in the top of the pancakes and the bottom if golden, about 4 minutes. Gently flip and cook another 3-4 minutes.
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DEVOUR!
Nutrition
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