Pumpkin Pancakes

You are going to see a lot of pancakes on this blog.  To me, Saturday mornings mean pancakes...and William LOVES them.  I came up with this recipe this morning and it was a hit! I have a soft spot in my heart for pumpkin pancakes because it was the first thing we ordered William in a restaurant and he devoured them.

Pumpkin Pancakes

1 1/2 cups whole grain wheat flour
1 tsp baking soda
3 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp fresh ground nutmeg
1 1/4 cup unsweetened almond milk (any kind of milk will do)
3 TB coconut oil, melted
1 egg
2 TB raw honey
1 cup mashed pumpkin (you can used canned organic.  I used pumpkin I froze from my garden)
1 tsp vanilla.

Mix together all dry ingredients in a large bowl. Next, start adding the wet ingredients, one at a time, stirring each time until combined.  Start with the milk, end with the vanilla.

Pre-heat a large skillet on medium heat.  For each round of pancakes, melt about 1/2 tsp coconut oil to prevent sticking. 

The size of pancake is up to you.  I use about 1/4 cup scoops which allows me to do about 3 at a time in the pan.  These pancakes have a lot of liquid in it, so it will take a bit longer to cook than your normal pancake.  Therefore, it's important you keep your head at medium to prevent burning them.  Each pancake takes about 4 minutes on the first side, 2 on the other.

Using that measurement, I ended up with 15 fluffy, creamy, delicious pancakes!