Whole Wheat Pumpkin Pancakes

The boys looove pancakes for breakfast.  And these pumpkin pancakes are super delish!  They are fluffy and thick and oh so good!  

My little pancake helper!

He thinks they taste good!

Look how big they are! (This is a double batch.)

Whole Wheat Pumpkin Pancakes

Adapted from this recipe

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 tsp cinnamon
• 1/4 tsp allspice (you can add 1/2 tsp if you'd like)
• 1/8 tsp nutmeg (I use freshly grated nutmeg, you can add 1/4 tsp if you'd like)
• 1 1/4 cups pureed pumpkin (you can puree it yourself, but a can of pumpkin works just great!)
• 1/3 cup honey
• 1 tsp vanilla
• 1 egg
• 3 Tbsp extra virgin olive oil (coconut oil would be great too)
• 1 1/2 cups unsweetened almond milk (I've used regular milk as well)

Mix the flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg together in a large bowl.  Then whisk the pumpkin, honey, vanilla, egg, oil and milk together in a medium bowl...make sure it's mixed together well.  Add the wet ingredients to the dry ingredients and stir gently until combined.  The batter is very thick.

I like to use my electric skillet to cook my pancakes, but a griddle works well too.  I heat it up to about 350-375 degrees.  Once hot, I spray with a little olive oil and then using a 1/4 cup measuring spoon I pour the batter onto the skillet.  I can fit 4-5 pancakes on my skillet at one time.  Cook the pancakes until they get a little bubbly around the edges and then flip them over and cook for a few more minutes till they are cooked through.

My kids love these pancakes drizzled with a little pure maple syrup or honey or even just by themselves.  The have a ton of flavor which I love!  I like to make a double batch and then freeze some for later.  Next time you're in the mood for pancakes try these out!

This is how I freeze my pancakes. I put a piece of parchment paper between each one.