Clean Eating Pumpkin Pancakes

 

   

  

                                   Clean Eating Pumpkin Pancakes

 

              

                                    

INGREDIENTS:

• 1 1/2 cups almond milk
• 1 cup organic pumpkin (yes you can use regular)
• 3 eggs
• 1 tbsp melted coconut oil
• 1 tbsp raw honey (may want extra for topping)
• 1 tsp pure vanilla extract
• 2 cups whole-wheat flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp ground allspice
• 1/8 tsp sea salt
• Olive oil cooking spray

    Serves 6

 

INSTRUCTIONS:

 

In a large bowl, whisk milk, pumpkin, eggs, oil, 1 tbsp honey and vanilla.  In a medium bowl, whisk flour, baking powder, cinnamon, baking soda, allspice and salt. Add to pumpkin mixture and stir until just combined; set aside note batter should be thin. Meanwhile, mist a large nonstick skillet with cooking spray and heat on medium. Working in batches, add batter to skillet in 1/4 cup portions, leaving 1 inch between each. Cook until bubbles form around edges, about 3 minutes. Flip and cook until golden brown, about 2 more minutes. To serve top with raw maple syrup.