Clean Eating Pumpkin Pancakes

Clean Eating Pumpkin Pancakes
Author: 
 
Ingredients
  • 1½ cup whole-wheat flour*
  • 3 Tbsp sucanat or turbinado sugar
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ¼ tsp pumpkin pie spice
  • 1¼ cup low fat milk
  • ⅓ cup canned pumpkin
  • 1 Tbsp coconut oil
Instructions
  1. In a bowl, combine the flour, sugar, baking powder, salt and pumpkin pie spice and set aside.
  2. 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.
  3. Heat a lightly oiled griddle over medium heat. Pour about ¼ cup of batter onto hot griddle. Cook for about 2-3 minutes on each side until lightly browned.
  4. * You may substitute almond flour for half of the flour in this recipe.
Nutrition Information
Serving size: 1 pancake Calories: 100 Fat: 2.2 g Carbohydrates: 18 g Sugar: 5 g Fiber: 2.3 g Protein: 3 g