Clean Eating Pumpkin Pancakes
Author:
Ingredients
- 1 1/2 cup whole-wheat flour*
- 3 Tbsp sucanat or turbinado sugar
- 1 Tbsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp pumpkin pie spice
- 1 1/4 cup low fat milk
- 1/3 cup canned pumpkin
- 1 Tbsp coconut oil
Instructions
- In a bowl, combine the flour, sugar, baking powder, salt and pumpkin pie spice and set aside.
- In another bowl combine the milk, pumpkin puree and oil and mix until well blended. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Heat a lightly oiled griddle over medium heat. Pour about 1/4 cup of batter onto hot griddle. Cook for about 2-3 minutes on each side until lightly browned.
- * You may substitute almond flour for half of the flour in this recipe.
Serving size: 1 pancake Calories: 100 Fat: 2.2 g Carbohydrates: 18 g Sugar: 5 g Fiber: 2.3 g Protein: 3 g