Simple Cinnamon Pumpkin Pancakes PT25M https://img5.recipesrun.com/201907/2019/0805/61/8/693078/300x200x50.jpg 14 servings Ingredients: 1 tablespoon Brown sugar 1/3 cup Olive oil 1/2 cup Pumpkin puree 3 Eggs 2 cups Whole wheat flour 5 ounces Plain nonfat Greek yogurt 2 tablespoons Baking powder 1/2 teaspoon Salt 1 teaspoon Cinnamon A pinch of cloves A pinch of nutmeg 1 1/2 cups Almond milk
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Simple Cinnamon Pumpkin Pancakes

By lihui

14 Person
25 Minutes
143 Calories
Breakfast, lunch: we're talking about whole wheat goodness that meets the completely fluffy, golden brown, cozy delicious of pumpkin pancakes. Both the healthy and the good, together in one. Nothing else needed here except a big slab of creamy melted butter and a thick drizzle of real maple syrup, a rich Americano with extra cream, and a few new kitchen cabinets being installed upstairs. Pancakes, though. Food for the heart and soul. Simple Cinnamon Pumpkin Pancakes! So simple and deliciously sweet. A perfect treat for a cozy fall morning. Or dinner? Or both?

Ingredients

  • 1 tablespoon Brown sugar

  • 1/3 cup Olive oil

  • 1/2 cup Pumpkin puree

  • 3 Eggs

  • 2 cups Whole wheat flour

  • 5 ounces Plain nonfat Greek yogurt

  • 2 tablespoons Baking powder

  • 1/2 teaspoon Salt

  • 1 teaspoon Cinnamon

  • A pinch of cloves

  • A pinch of nutmeg

  • 1 1/2 cups Almond milk

Method

  • 01
    Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
  • 02
    Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
  • 03
    Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.

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    Simple Cinnamon Pumpkin Pancakes

    4.8

    ( By lihui )

    Breakfast, lunch: we're talking about whole wheat goodness that meets the completely fluffy, golden brown, cozy delicious of pumpkin pancakes. Both the healthy and the good, together in one. Nothing else needed here except a big slab of creamy melted butter and a thick drizzle of real maple syrup, a rich Americano with extra cream, and a few new kitchen cabinets being installed upstairs. Pancakes, though. Food for the heart and soul. Simple Cinnamon Pumpkin Pancakes! So simple and deliciously sweet. A perfect treat for a cozy fall morning. Or dinner? Or both?
    01 Information
    • Grade easy
    • Serving 14 servings
    • Calorie 143 Kcal
    • Prep Time 10 Mins
    • Cook Time 15 Mins
    • Total Time 25 Mins
    02 Ingredients
    1 tablespoon Brown sugar
    1/3 cup Olive oil
    1/2 cup Pumpkin puree
    3 Eggs
    2 cups Whole wheat flour
    5 ounces Plain nonfat Greek yogurt
    2 tablespoons Baking powder
    1/2 teaspoon Salt
    1 teaspoon Cinnamon
    A pinch of cloves
    A pinch of nutmeg
    1 1/2 cups Almond milk
    03 Method
    Step 1
    Whisk the eggs, pumpkin, olive oil, brown sugar, almond milk, and Greek yogurt together until smooth.
    Step 2
    Add the whole wheat flour, baking powder, salt, and spices. Stir until just combined.
    Step 3
    Preheat a skillet or griddle to medium high heat. Pour 1/3 cup batter onto the hot griddle and let cook for 3-5 minutes until bubbles rise to the top and the edges look dry. Flip the pancakes and let cook for another 2-3 minutes. Remove and keep warm until ready to serve. Top with butter and maple syrup (or other ideas in the notes section below!) Keep leftovers in the fridge for a few days or freeze them to enjoy later.
    04 Author
    lihui lihui
    134 Recipes

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