Falls Best Breakfast Recipe

Pumpkin season is upon us and what better way to celebrate than with a delicious and healthy pumpkin pancake recipe? These pancakes are perfect for a cozy fall breakfast and can be easily made ahead of time. So whip up a batch today and enjoy the taste of autumn!

Introduction

Fall is the perfect time to enjoy a delicious and healthy breakfast recipe. This pumpkin pancake recipe is perfect for those chilly mornings. Made with whole wheat flour, almond milk, and pumpkin puree, these pancakes are not only delicious but also good for you!

What You’ll Need

-1 cup whole wheat flour

-1/2 cup almond milk

-1/2 cup pureed pumpkin

-1 egg

-1 tsp baking powder

-1/4 tsp salt

-1 tsp cinnamon

-1/4 tsp nutmeg

-Optional: 1/4 cup chopped nuts or chocolate chips

Healthy pumpkin pancake recipe

Ingredients:

1 cup whole wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs lightly beaten

3/4 cup milk (can sub non-dairy milk)

3/4 cup pumpkin puree (not pumpkin pie filling)

3 tablespoons unsalted butter, melted and cooled slightly (or coconut oil)

1 tablespoon honey or pure maple syrup

Instructions:

Preheat the griddle or skillet over medium heat. Grease with butter or cooking spray if necessary. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the eggs, milk, pumpkin, butter and honey. Add wet ingredients to the dry ingredients and mix until just combined. Do not overmix! The batter should be thick but pourable. If it’s too thick, add a splash more milk. If it’s too thin, add a bit more flour.

Pour 1/4 cup batter onto the hot griddle or skillet for each pancake. Cook until bubbles form on the surface and the bottoms are golden brown, about 2 minutes. Flip and continue cooking until pancakes are cooked through, about 1 minute more. Serve immediately with butter and syrup!

Why You’ll Love These Pumpkin Pancakes

These pumpkin pancakes are light and fluffy, with just the right amount of spice. They’re made with whole wheat flour and get their natural sweetness from ripe bananas and pure maple syrup. You can feel good about starting your day with these pancakes, knowing that they’re packed with nutrient-rich ingredients.

Tips and Tricks

Here are some tips and tricks to help you make the best pumpkin pancakes:

– Use fresh, organic pumpkin puree for the best flavor. You can also use canned pumpkin, but make sure to drain it well first.

– Substitute almond milk for regular milk if you’re looking for a dairy-free option.

– You can substitute whole wheat pastry flour or all-purpose flour for the spelt flour, if necessary.

– To make these pancakes gluten-free, use a gluten-free all-purpose flour blend in place of the spelt flour.

– If you want to make these pancakes vegan, use a flax egg in place of the regular egg.

– To make these pancakes sugar-free, omit the sugar and substitute artificial sweetener to taste.

Variations

Pumpkin puree is a healthy and delicious way to add flavor and nutrients to pancakes, and it’s also a great way to use up leftover pumpkin puree from Halloween. You can find pumpkin puree in the grocery store near the canned fruits and vegetables, or you can make your own by pureeing cooked pumpkin or squash.

There are many different ways to make pumpkin pancakes, so you can find a recipe that fits your taste and your diet. For example, if you’re looking for a low-fat pancake, you can use egg whites instead of whole eggs. You can also use non-fat milk or water instead of whole milk, and whole wheat flour or oat bran instead of all-purpose flour. If you want your pancakes to be more like dessert, you can add chocolate chips, nuts, or spices like cinnamon and nutmeg.

Here are some recipes for healthy pumpkin pancakes:

1. Low-Fat Pumpkin Pancakes: This recipe uses egg whites and non-fat milk to keep the fat content down.

2. Pumpkin Oatmeal Pancakes: These pancakes are made with oatmeal, which makes them hearty and filling.

3. Whole Wheat Pumpkin Pancakes: These pancakes are made with whole wheat flour, making them a healthier choice.

4. Vegan Pumpkin Pancakes: These pancakes are perfect for vegans or anyone who is allergic to eggs. The recipe uses almond milk and flaxseed meal as substitutes for eggs.

FAQs

Q: What makes these pancakes healthy?

A: These pancakes are made with whole wheat flour and oatmeal, and are naturally sweetened with pumpkin and banana.

Q: Can I make these pancakes ahead of time?

A: Yes! These pancakes can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat in the microwave or on the stovetop when you’re ready to enjoy.

Q: What toppings should I use?

A: We love adding a dollop of Greek yogurt, some chopped pecans, and a drizzle of maple syrup. But feel free to get creative and top your pancakes with whatever you like!

Conclusion

After trying out multiple pumpkin pancake recipes, we’ve crowned this one the best of the bunch. Not only is it easy to make, but it’s also healthy, thanks to Greek yogurt and almond milk. And, of course, it’s packed with fall flavor thanks to pumpkin puree, cinnamon, nutmeg, and ginger. So why not whip up a batch this weekend and enjoy the taste of fall?

About The Author

Jay Stallings

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