Pumpkin Pancakes are so yummy!!

I rarely make pancakes, but I made a pumpkin bread this week and had some puree left over.  Thought a great idea would be pumpkin pancakes. I found this recipe online and doctored it a bit and was NOT disappointed. As a matter of fact, I am craving them again this morning. Didn’t get the photos in before we devoured them but I promise to be making these throughout this new year. Since I changed some of the ingredients these were probably heavier than originally intended for pancakes, (had egg whites and I was being lazy about whipping them, etc) so if you are looking for light and fluffy, this would not be the recipe for you. We LOVED them. It made 5 large ones, and it was perfect for two with a hearty appetite.

Pumpkin Pancakes

Ingredients

• 1 cup whole wheat flour
• 2 ts baking powder
• ¼ ts salt
• ½ ts cinnamon
• 1 ts pumpkin pie spice
• 1 cup almond milk (I used what I had-1/2 h&h & 1/2 milk)
• 2 eggs
• ¼ cup pumpkin puree
• 2 Tb maple syrup
• 2 ts vanilla
• 2 ts coconut oil

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
2. In a separate bowl, combine the milk, eggs, pumpkin puree, syrup, coconut oil, and vanilla.
3. Add the wet ingredients mix until combined, taking care not to over mix.
4. Cook on a griddle or in a pan over medium high heat.
5. Top with maple syrup and chopped pecans or walnuts, if desired.