Pumpkin Pancakes Recipe
A healthy and flavorful twist on traditional pumpkin pancakes by using dates instead of sugar as a natural sweetener. With the addition of pumpkin puree and warm spices, these pancakes are a delicious and nutritious fall breakfast option that can be topped with your favorite toppings.
Servings: 12
Calories: 50kcal
Cost: $4
Equipment
- 1 bowl
- 1 measuring cup
- 1 cooking pan
- 1 Spatula
Ingredients
- 1.5 cups milk
- 1 cup pumpkin puree preferable fresh cooked pumpkin
- 1 egg
- 2 tbsp olive oil
- 2 tbsp vinegar
- 3 dates pips removed and softened in warm water
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp ginger
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- In a large bowl, whisk together the flour, baking powder, all the spices, and salt.
- either blend the dates with a little water until a smooth paste or syrup is formed or chop them up finely
- In a separate bowl, beat the egg and mix in the pumpkin puree, date paste and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a skillet or griddle over medium heat and melt a small amount of butter or oil.
- Use a 1/4 cup measuring cup to scoop the batter onto the skillet, spacing each pancake about 2 inches apart.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve hot with your favorite toppings: a healthy approach is a drizzle of real maple syrup, a splash of kefir or yogurt, some chopped nuts and seeds and fresh fruit.