Author Notes: I would eat pie for breakfast every day if I could. And while this does happen occasionally, pie disguised as a pancake makes it infinitely more acceptable – yet no less delicious! —84thand3rd
Makes: 8-10 pancakes
Ingredients
-
1 1/2
cups whole wheat flour
-
2
teaspoons baking powder
-
1/2
teaspoon baking soda
-
1/2
teaspoon ginger
-
1/4
teaspoon each nutmeg, cloves, allspice
-
1/4
teaspoon sea salt
-
1
cup pureed pumpkin
-
2
eggs
-
1
cup oat or other milk
-
1
tablespoon honey or maple syrup
-
1
teaspoon vanilla extract
Directions
- Combine dry ingredients in a medium bowl. In a small bowl or large measuring jug whisk together all wet ingredients – including pumpkin – with a fork. Mix wet ingredients into dry and stir gently until combined.
- Pre-heat a griddle or large fry pan on medium/medium-low. Coat with cooking spray or grease with a bit of coconut oil. Ladle 1/4 cup measures of batter onto pan. Flip when small bubbles form on the surface. Keep in mind that these need to cook a bit longer and slower than normal pancakes due to the pumpkin.
- Serve with fresh strawberries and any other toppings that tickle your fancy. Natural yogurt makes for a nice accompanyment but vanilla ice cream is a decadent treat.
- Note: The batter constancy can be impacted by the type of flour used and the moisture content of the pumpkin. If the batter is really thick you can add a dash more milk to thin it slightly – too thin, add a spoonful or two more flour. Enjoy!
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