Pumpkin Pancakes
Ingredients
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree
- 1 cup low-fat buttermilk, or kefir
- 2 Tbsp extra light olive oil, or vegetable oil
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil, to grease the pan, or cooking spray
Instructions
- 1
In a large mixing bowl, whisk together eggs and sugar until well blended.
- 2
Whisk in pumpkin puree, buttermilk, olive oil and salt.
- 3
In a separate bowl, sift together flour, baking powder, and cinnamon then whisk your flour mixture into the pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
5 min - 4
Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface, or use cooking spray. Spoon batter into the pan (about 2-3 Tbsp per pancake). Sautee on the first side until bubbles form and pop on top, about 2 minutes, then flip and cook until golden brown, about 2 minutes. Repeat with the remaining batter, adding more oil as needed. Serve warm with maple syrup.
2 min
Nutrition
Per serving (based on 6 servings)
