Ingredients (Serves 4):
- 1 cup whole wheat flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin purée (unsweetened)
- 1 large egg
- 1/2 cup unsweetened almond milk (or any milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil (or olive oil)
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin purée, egg, almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth.
- Blend Together: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, or until golden brown.
- Serve: Serve the pancakes warm, topped with fresh fruit, a drizzle of maple syrup, or a sprinkle of nuts for added crunch.
These fluffy pumpkin pancakes are rich in fiber, low in sugar, and packed with autumn spices—perfect for a healthy breakfast!