Whole Wheat Pumpkin Pancakes
Whole Wheat Pumpkin Pancakes are a fall-inspired breakfast that features the earthy richness of whole wheat, oat, and spelt flour. These diabetic-friendly fluffy pancakes have a slightly nutty flavor that is complemented by a hint of cinnamon and nutmeg. The natural sweetness of the pumpkin adds moisture and depth, making it a wholesome and decadent meal with the perfect balance of nutrition and flavor. This breakfast dish is loaded with vitamins and antioxidants that boost the immune system. Enjoy them on cool crisp autumn mornings or as a seasonal favorite with toasted pecans, blueberries, and a drizzle of good-quality maple syrup!
Equipment
- stand mixer, griddle
Ingredients
- 2 egg
- 1 cup milk reduced-fat or whole
- 3 tbsp coconut oil melted
- 1 cup white whole wheat flour
- ½ cup oat flour
- ½ cup spelt flour
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin cooked, pureed
- 1 tsp vinegar
- ½ tsp ground cinnamon
- ¼ tsp nutmeg grated
Instructions
- Prepare the ingredients. Cook the pumpkin by either boiling small pieces of pumpkin for 25 minutes or pressure cooking it. Peel the skin and purée it without water.
- Whisk the eggs and the milk until frothy in a stand mixer using the whisk attachment.
- Add the melted coconut oil (cooled) and beat using the paddle attachment for a minute. Sift the flour with salt, baking soda, and baking powder. Gently, fold the three flour mixtures in and stir until combined.
- Add the cooled puréed pumpkin and fold it in using the paddle attachment. Add cinnamon, nutmeg, and vinegar and combine. Cover the mixer bowl and let the batter rest for 10 minutes.
- Heat the griddle and lightly grease it with butter or oil using kitchen paper. Ladle the pancake batter and cook for 2 minutes on medium heat. Bubbles will appear on top and the edges will become less glossy and begin to set. Flip them over and cook on the other side.
- Serve these Healthy Pumpkin Pancakes with a moderate amount of maple syrup. Garnish with toasted pecans and blueberries.
Notes
- Feel free to use some crushed pecans in the batter.
- Add more flour if the batter is too runny. It must be of dropping consistency but still thick.
- Use an instant pot, or pressure cooker or boil the chopped chunks of pumpkin in a pot of water until cooked (soft and mushy). Peel the skin and purée it for the batter. Fresh pumpkin tastes better than store-bought canned pumpkin.
Nutrition
Calories: 129kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 268mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 896IUVitamin C: 1mgCalcium: 100mgIron: 1mg
