Whole Wheat Pumpkin Pancakes

Ingredients

Yield:

12 pancakes

• • 2 1/2 cups whole wheat flour
  • 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups pumpkin purée
  • 3 1/2 cups almond milk

Preparation

Difficulty:

Easy

Time:

20 Minutes

Total Time:

 

1. 1. Combine all dry ingredients in a bowl and mix to incorporate.
   2. Combine pumpkin purée and almond milk in a separate bowl.
   3. Heat griddle to medium heat (around 350 degrees) and apply a light layer of cooking spray if using a surface that is not nonstick.
   4. Ladle batter onto the griddle.
   5. When you start to see little bubbles form in the batter (about 2-3 minutes), flip the pancakes.
   6. Cook for additional 2-3 minutes.
   7. Plate the pancakes and garnish with your favorite toppings.