Categories: Breakfast

Ingredients

• 2 large eggs
• 2 cups white whole-wheat flour
• 1 1/2 cups whole milk
• 3/4 cup unsweetened pumpkin puree
• 1/4 cup unsalted butter, melted
• 2 tbsp. evaporate cane juice
• 1 tbsp. baking powder
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp sea salt

Directions

1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides of blender with a rubber spatula if necessary.

2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant 1/4 cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and the underside is golden brown, 1 1/2 to 2 minutes. Flip pancakes and cook until golden on opposite side, 1 to 1 1/2 minutes more.

3. Top with optional toppings such as thinly sliced apple, walnuts, a dollop of whipped cream and a drizzle of maple syrup, if desired.

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