Wholesome Pumpkin Pancakes
I love all things pumpkin. Let me just get that out of the way first. This is a batter like my Blueberry Pancakes if you’ve made those before. I just made a few changes to turn it into an awesome fall breakfast experience! These pancakes are filling, don’t need any oil (because of the yogurt), have some veggies involved (pumpkin), and really aren’t going to put a wrinkle in your nutrition plan. You could totally use all whole wheat flour, oat flour, or whatever you want but the blend of half white and half wheat work well for pancakes. It keeps a nice texture and doesn’t have as harsh of a wheat taste. This is helpful with kids especially. Did I mention these are toddler approved?? I was watching 3 tots while I created this little winner. They gobbled them up!
Ingredients:
-
1/2 c. whole wheat flour
-
1/2 c. all purpose flour
-
2 tsp. pumpkin pie spice
-
1 tsp. baking powder
-
1/4 tsp. baking soda
-
1/2 c. plain greek yogurt (I use 2% FAGE)
-
3/4 c. 100% pure canned pumpkin
-
1 T. honey
-
1 T. vanilla extract
-
2 large eggs
-
1-3 tablespoons milk or almond milk (if needed)