Pumpkin Pancakes: A Healthy Seasonal Breakfast
Our colorful Colorado autumn is creeping into its cold crisp winter. Seeing as fall and winter are the socially acceptable seasons for pumpkin consumption, I’ve thrown together my own pumpkin pancake recipe just for you! Have yourself a delicious seasonal breakfast while reaping the health benefits of pumpkin, whole wheat, and cinnamon.
Attention to all my vegan and gluten-free friends: this relatively healthy recipe can be adjusted to meet your needs, too!
Now let’s get started!
Pumpkin Pancakes Recipe
Ingredients:
- 1 ½ cups oat milk (or regular milk, or almond milk, but I like oat milk!)
- 1 cup pumpkin puree
- 1 egg (or if you’re vegan, you can always substitute a ¼ cup of mashed banana for one egg!)
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup
- 2 cups whole wheat flour (or make it gluten-free all-purpose gluten free flour instead! I personally like Trader Joe’s Gluten Free All-Purpose flour, as it has a solid 1:1 conversion ratio, which means the measurements for this recipe won’t have to be adjusted.)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
Directions:
- Mix the milk, pumpkin, egg, coconut oil, and maple syrup together in a bowl.
- It’s best to let the milk sit in the bowl alone for about 15-20 minutes before adding the other ingredients. If the milk is too cold, the coconut oil might clump together and be difficult to blend.
- Sift the flour, baking soda, baking powder, cloves, cinnamon, and salt in a separate bowl. Then mix the flour mixture with the milk mixture.
- Bring a lightly oiled frying pan or griddle to a medium heat. Pour batter onto the pan, using about a ¼ cup of batter for each cake. Wait for the top of the cake to bubble and flip it, cook until brown on both sides and enjoy!
Mix the milk, pumpkin, egg, coconut oil, and maple syrup together in a bowl.
Mix together until well combined.
Sift the flour, baking soda, cloves, cinnamon, and salt in a separate bowl.
Gently mix together.
Add the flour mixture into the milk mixture.
Gently stir together until just combined.
Bring a lightly oiled frying pan or griddle to a medium heat. Pour batter onto the pan, using about a 1/4 cup of batter for each pancake.
Wait for the top of the cake to bubble and flip it, until brown on both sides. Enjoy!
Katrina Jenkins
Author, Licensed Massage Therapist
Katrina Jenkins graduated from Towson University in 2013 with a Bachelor’s Degree in Health Science and worked as a nurse’s aide briefly before pursuing her true passion. She graduated from the Massage Therapy Institute of Colorado in April 2016 with honors and completed the Touch of Healers Scholarship Program the following summer. She has been a part of the Moyer Total Wellness Team since the summer of 2017.