Pumpkin Pancakes!

I’ve had a couple cans of pumpkin sitting in my kitchen for weeks now with the intention of making pumpkin pancakes at some point. Every day I wake up and debate with myself: should I make pancakes this morning? Usually, I decide, no not today…it takes too much time…I’m too hungry…too lazy…etc. Not today my friends! Finally, I broke my oatmeal habit and cooked up some pancakes.

In general, I stay away from making pancakes because they aren’t too figure friendly. They’re basically like mini, flat cakes. This pumpkin pancake recipe I found seemed a bit healthier…and since it was pumpkin…it felt seasonal too.  I saw the recipe on FitSugar the other day and knew I had found the perfect one! Here are the ingredients:

• 1 cup whole wheat flour
• 1/4 cup flax meal
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp nutmeg
• dash of ground cloves
• 1 cup non fat milk
• 6 tbsp canned pumpkin
• 2 tbsp canola oil
• 1 egg

So, this picture shows chia seeds as one of the ingredients. In the original recipe, chia and flax seeds are interchangeable. I decided to go with flax. I thought it would blend better than the chia seeds. So, either one works!

First, I whisked together all the dry ingredients.

In a separate bowl, I mixed together all the wet ingredients.

Next, I slowly added the dry ingredients to the wet, and whisked until it was lump free.

Alright! Finally time for some pancakey goodness. I heated up a skillet with a little canola oil, and plopped some mix onto it.

Perfect pumpkin pancakes!

Cliff’s syrupy pancakes:

I topped my delicious pancakes with maple almond butter and had some hazelnut coffee to wash it down.

I just want to point out the cameo’s in these pictures made by my newly acquired coffee cup and condiment spoon :).

The pancakes were pretty awesome. They are healthy and delicious! I love when that happens. I have a couple left over too…post workout snack maybe?

Have a great day everyone!