Better than well, actually. These pancakes are freaking delicious. I tested them out on my mom when I made a trip home this past weekend and she is still raving about them. Me too--they were totally comfort food, and surprisingly healthy!
|Pumpkin Spice Pancakes|
Combine in a measuring cup:
- 1 cup of milk (I use vanilla almond milk.)
- 1 cup of whole wheat flower
- 1/3 cup of canned pumpkin
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 2 tbsp baking powder
- Spices! I used 1/4 tsp each of freshly ground: cinnamon, allspice, nutmeg, & cardamom.
|The batter. Add extra milk if necessary to get the perfect texture.|
Also, stirring with a whisk seems to make a difference somehow.
Then fry 'em up! I usually don't use any oil while cooking, but non-stick spray is an absolute MUST for this batch. Not really sure why...
|These get especially fluffy. Be liberal with the non-stick spray or they'll mush when you go to flip them.|
Serve with 100% pure maple syrup. Yum! I will definitely be making this recipe over and over again this winter. It is just so homey. Also, I found very interesting, a single can of pumpkin has nearly 20 grams of fiber. Who knew!
Each batch makes about 6 pancakes. Things go a lot smoother if you have a helper, too:
|My doggie, Katie, begging for a taste. Who could say no to that face?|
I created this recipe myself so let me know how it goes!